Chocolate marble loaf
|1 cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|2 tsp||Baking powder|
|⅔ cup||Sour cream|
|¼ cup||Cocoa powder|
|¼ cup||Water, boiling|
- Heat oven to 170 degC. Line a loaf tin with nonstick baking paper. In a bowl, beat butter, sugar and vanilla with an electric mixer, until pale and creamy. Beat in eggs, one at a time.
- Sift flour, baking powder and salt together and gently beat into butter mixture in two batches, alternating with sour cream. Remove one third of the cake mix to another bowl.
- Combine cocoa powder and boiling water and mix to a smooth paste. Add cocoa mix to reserved third of cake mixture. Spoon dark and light batters into loaf tin in two layers, alternating spoonfuls to resemble a checkerboard effect. Swirl a knife through mixtures to create marbling.
- Bake for 1 hour 20 minutes, or until a skewer inserted into the loaf comes out clean. Transfer to a wire rack to cool. Ice the cold loaf with chocolate icing.
- To make the icing - Sift icing sugar and cocoa into a bowl. Add melted butter and boiling water and stir to form a smooth paste. Spread over cold loaf.