Yep, it’s another loaf cake, only this time I’ve combined the classic flavours of coffee and chocolate to form a colour mix up sponge. Quick, easy and delicious, this would make a perfect tea time treat or would be fun to bake with children on a rainy day.
To make this easy-to-slice cake, you will need:
275g butter, 275g caster sugar, 275g self raising flour, 3tsp baking powder, 5 eggs, 3tbsp milk, 4tsp strong espresso, 4tbsp cocoa powder mixed with 2tbsp boiling water, 2tbsp icing sugar mixed with a little water, 50g dark chocolate
Preheat the oven to 160c (fan) and grease and line a loaf tin.
In a large mixing bowl, cream together the butter and sugar, then mix in the flour and baking powder along with the eggs a little at a time (being sure it doesn’t curdle).
Add the milk to the bowl and mix with an electric whisk (or large spoon) until smooth. Half this mix into two bowls.
To one bowl, add the espresso and stir. This will form the coffee sponge section of the cake.
In the other bowl, add the cocoa and mix. This is your chocolate section.
Take your prepared tin and dot the two mixes randomly, dappling occasionally with a fork or kebab stick to form a marble effect. Layer up the mixes until it’s all been used up, then even out and place in the oven.
Bake for 50-60 minutes.
When a skewer comes out clean, the cake is ready. Place on a wire rack to cool.
Take your water and icing sugar and mix up in a little bowl then melt your chocolate over a pan of simmering water.
When the cake is cool, drizzle the white icing and melted chocolate over the top and sprinkle with crushed digestives as a crunchy addition, if you like.