Ingredients
- 1 teaspoon natural vanilla extract
- 185 g (6 1/2 oz) unsalted butter, chopped
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 3 eggs
- 280 g (10 oz/2 1/4 cups) self-raising flour
- 185 ml (6 fl oz/ 3/4 cup) milk
- 2 tablespoons unsweetened cocoa powder
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease eight mini loaf (bar) tins and line the bases with baking paper.
2. Combine the vanilla extract, butter and sugar in a bowl and beat using electric beaters until fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, then fold it into the creamed mixture with the milk. Divide the mixture in half and put the second half into a clean bowl.
3. Combine the cocoa powder and warm milk in a bowl and stir until smooth, then add to one half of the cake mixture, stirring. Spoon the two mixtures into the tin in alternate spoonfuls. Using a skewer, cut through the mixture four times to create a marble effect.
4. Bake for 50-60 minutes. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool.
