From Peyton & Byrne’s British Baking
I love making this cake. The marbling is so fun and it tastes even better than it looks. The icing is quite sweet but it’s well balanced by the really intense dark chocolatey bits, and the cake is just as good without it.
For the loaf:
- 125g unsalted butter
- 200g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 150g plain yogurt
- 170g self raising flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 40g cocoa powder
- 60ml boiling water
Prepare your 900g-loaf tin, grease and line, and pre-heat the oven to 180C.
Sift the flour, salt and bicarbonate of soda into a bowl.
In another bowl beat the butter and sugar until light and fluffy, it should become very pale in colour, almost white.
Stir the vanilla into the eggs then add slowly to the creamed butter and sugar.
Add half the sifted flour and mix until just combined.
Add half the yogurt and mix until combined again.
Repeat once more until the flour and yogurt have all been incorporated.
Spoon a third of the batter into a separate bowl.
Combine the cocoa powder and boiling water, whisking until smooth.
Fold the cocoa mixture through the third of the batter you’ve just separated.
Now the fun bit – spoon the different batters into the prepared loaf tin alternately, making a chess board kind of pattern.
Use a skewer, knife or some kind of narrow utensil and draw through the batters swirling them together.
Bake for 45 – 55 minutes until springy to touch and a skewer comes out clean.
Let it cool for 15 minutes before turning it out onto a wire rack.
White chocolate icing:
- 700g good quality white chocolate (the original recipe calls for 75 but I prefer my icing less runny)
- 150g icing sugar
- 2 tbsp milk
Heat some water in a saucepan until just simmering.
Melt the chocolate in a heatproof bowl set over water, make sure the bowl isn’t touching the water.
Once melted remove from the heat and let the chocolate cool.
Whisk together the icing sugar and water in a separate bowl.
Add the cooled chocolate and whisk until smooth.
Use the icing immediately to cover the cake – pour it onto the top and centre and allow it to run over the sides.