Marbled Honey and Chocolate Cake
Untitled Document
Preparation time: 25 minutes
Cooking time: 35 minutes
Makes 1 x 20 cm round cake
INGREDIENTS
185g butter (*)
½ cup brown sugar
½ cup caster sugar
2 eggs
1 teaspoon imitation vanila essence
1½ cups seft-raising flour, sifted
⅔ cup milk
1 tablespoon honey
1 tablespoon cocoa, sifted (*)
1 tablespoon drinking chocolate, sifted (*)
Icing
1 tablespoon honey
2 teaspoon hot water
½ cup icing sugar
1 tablespoon cocoa (*)
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 180ºC. Brush a 20cm (4 cup capacity) baba tin with melted butter or oil. Coat base and side evenly with flour; shake off any excess.
2. Beat butter and sugars with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence; beat until combined.
3. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour alternately with milk. Stir until just combined.
4. Divide mixture evenly between two bowls. Add honey to one, and sifted cocoa and dringking chocolate to the orther; mix well.
5. Spoon the two mixtures alternately into prepared tin. Swirl mixture in circles with skewer. Base for 35 minutes or until skewer comes out clean when inserted in centre of cake.
6. Stand cake in tin 10 minutes before turning onto rack to cool.
7. To make Icing: Combine honey and water in small mixing bowl. Blend in sifted icing sugar and cocoa; stir until smooth. Spread over cake.