Chocolate & Vanilla Muddle Cake by Julie Jones

Julie Jones

Julie Jones

13th November 2017

Chocolate & Vanilla Muddle Cake by Julie Jones

The recipe below is for a chocolate and vanilla combination, but you could experiment with different colourings and flavourings to create many an eye-catching cake. It can be left un-iced and served with a cup of tea, or you could top with a rich chocolate ganache and turn it into a celebration cake. There are endless options. Once you know how to get those lovely stripes and swirls running through your cakes you will be sure to impress everyone who takes a slice, whatever the occasion.

Ingredients

  • Serves 12–16
  • Use a 21cm (8¼ inch) square, 5cm (2 inch) deep cake tin (pan)
  • Vanilla batter
  • 2 eggs
  • 125g (4½oz/scant ⅔ cup) caster (superfine) sugar
  • 100ml (3½fl oz/generous ⅓ cup) milk
  • 125ml (4fl oz/½ cup) sunflower oil, plus extra for greasing
  • 1 tsp vanilla bean paste
  • 225g (8oz/1¾ cups) self-raising (self-rising) flour
  • Chocolate batter
  • 2 eggs
  • 125g (4½oz/scant ⅔ cup) caster (superfine) sugar
  • 120ml (4fl oz/½ cup) milk
  • 125ml (4fl oz/½ cup) sunflower oil
  • 225g (8oz/1¾ cups) self-raising (self-rising) flour
  • 25g (1oz/¼ cup) cocoa powder

Method

Preheat the oven to 180°C fan/200°C/400°F/gas 6. Grease and line the cake tin (pan) with non-stick baking paper.
To save a bit of washing up, make the vanilla batter first. Place all of the ingredients into the bowl of a free-standing mixer and fit the paddle attachment. Beat for 1 minute or until all of the ingredients are combined and the batter is smooth. Transfer to another bowl then mix together all of the ingredients for the chocolate batter in the same manner.
Start spooning the batters into the prepared tin (pan). Start off with whichever batter you reach for first (it doesn’t matter one bit). Spoon 1 tablespoon of your chosen batter into the centre of the tin (pan) and then spoon 1 tablespoon of the other directly on top. Continue to do so until all of the batter has been used, alternating coloured bands of batter filling up the tin (pan). Run a skewer through the cake mix, creating swirls by alternating the direction in which you move the skewer.
Bake for 45–55 minutes or until the cake is completely cooked through. Check by inserting a skewer into the centre before removing it from the oven. The skewer will come out clean if the cake is ready. Turn out onto a wire rack and gently remove the baking paper. Leave to cool completely before slicing.

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