This is another Mary Berry recipe that Ella chose. Her and Leo had a go at making this with minimal input from me. It was a great way for Ella to read and understand the recipe and for them both to learn about weight and measuring and also working together.
It tastes delicious and can be iced or like us, you can leave it as it is.
You will need a 2lb loaf tin.
225g softened butter
225g caster sugar
275g self raising flour
2 tsp baking powder
4 large eggs
2 tbsp milk
1/2 tsp vanilla extract
1 1/2 tbsp cocoa powder
2 tbsp hot water
Preheat the oven to 160c/fan 140c/gas
Lightly grease and line the loaf tin with parchment.
Put all the ingredients EXCEPT the cocoa powder and hot water into a large mixing bowl and beat with an electric whisk for about 2 mins until everything is combined well.
Spoon half the mixture into another bowl.
In a small bowl mix the cocoa powder with the hot water and stir until smooth.
Add the cocoa to one of the bowls of cake mixture and mix well until evenly blended.
Spoon the chocolate and vanilla cake mixtures randomly into the tin until all the mixture is used up and gently level the surface.
Bake for 50 mins - 1 hour, until the cake is well risen and a skewer placed in the centre comes out clean.
Allow to cool in the tin for a few minutes and then transfer to a wire rack, removing the parchment carefully.