Cake. There always has to be cake in my house. I’m constantly looking for different recipes to try. I’m glad I found this one by Rachel Allen.
- 225g soft butter
- 225g caster sugar
- 4 eggs
- 1 tsp vanilla
- 225g plain flour, sifted
- 2 tsp baking powder
- 50ml milk
- 25g cocoa powder
- icing sugar for dusting
For crumble topping:
- 125g plain flour, sifted
- 75g caster sugar
- 75 g cold butter, cut into small pieces
- 75g dark chocolate bits
Make the crumble:
- In a bowl, place all the ingredients and mix. Place the mixture in the fridge.
- Mixture must be cold or it will melt before it has a chance to cook.
- Preheat oven to 180degC (160degC fanforced)
- In a large bowl, add the butter and sugar. Beat with a wooden spoon until light and fluffy
- Add eggs one at a time, mixing well in between each addition
- Add the flour and baking powder. Mix gently or it will toughen the cake
- Add the milk and vanilla.
- Take half of the mixture and place in another bowl. Sift the cocoa into this mixture and fold gently
- Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
- Sprinkle the crumble on top. Shake the tin a little to even it out
- Bake for 50 to 60mins.
- Leave to cool for 10mins then take out of the tin
- Sprinkle with icing sugar before serving