I have always loved a marble cake. Chocolate is too chocolatey, vanilla can verge on basic, but put your hands together and it’s never wrong.
This cake is one of the nicest things in the middle of the cake ground. Not so extravagant that you can’t eat it for breakfast, but will satisfy a sweet craving. I brought some for breakfast on a recent walk to the Poolbeg lighthouse, my fave spot in Dublin for a beachy stroll.
This cake will never be dry thanks to the addition of sour cream. Cakes with two sources of fat are always superior in flavour and texture, and the proof lies in the loaf tin.
115g soft, unsalted butter
200g caster sugar
3 large eggs
1 tsp vanilla
80g sour cream
80g coconut milk
200g plain flour
2 tsp baking powder
1/2 tsp salt
50g cocoa powder
50ml boiling water
Preheat oven to 180°C. Grease and line a loaf tin.
Sift together the flour, baking powder and salt, set aside.
Mix together the sour cream and coconut milk, set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl until incorporated. Add the vanilla.
Add the coconut milk / sour cream mix and flour mix, beginning and ending with the flour, scraping down after each addition to ensure even mixing. Flour – milk – flour.
Sift the cocoa powder into a bowl and add 50ml of freshly boiled water, whisk to combine. Add 1/3 of the cake batter and mix until combined. I find the mix is prone to clumping but just give it a good stir to eliminate this as much as possible.
Dollop large spoonfuls of the white and chocolate batters into the prepared loaf tin, alternating colours. Take a large skewer or chopstick and swirl through the batters. Resist the temptation to overdo it – the more you swirl now, the less distinctive the marbling will be.
Bake in the preheated oven for 45 – 50 minutes, When the top of the cake is firm and springy and a skewer inserted comes out clean, it’s done.
Allow to cool before slicing.