Iced Swirl Loaf
1 hr 20 min.
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 2 cups self-rising flour
- 2 tsps Baking powder
- 4 eggs
- 2 Tbsps milk
- ½ tsp vanilla extract
- 1 ½ Tbsps cocoa powder
- 2 Tbsps hot water
- To decorate
- 0.333 cup Milk chocolate (35% cocoa solids)
How healthy are the main ingredients?egg
1 Pot, 1 Casserole dish, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Hand mixer, 1 Lid, 1 Brush, 1 Fine grater
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 1 kg|2 lb loaf tin.
Beat together the butter, sugar, flour, baking powder, eggs, milk and vanilla extract in a mixing bowl until smooth and well blended. Spoon half the mixture into another bowl and set aside.
Mix together the cocoa powder and hot water until smooth. Allow to cool slightly, then stir into one of the bowls of cake mixture, mixing well until evenly blended.
Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all the mixture is used up and gently level the surface.
Bake for 50 minutes - 1 hour, until the cake is well risen and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the topping: heat the cream gently to boiling point. Remove from the heat and add the chocolate. Stir lightly until the chocolate has melted. Add the butter, a little at a time, until incorporated. Set aside to thicken slightly before spreading on top of the cake.
To decorate: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Spread onto a marble slab or work surface and leave until just set.
Draw a fine-bladed knife across the surface at an angle of 45° to make curls. Place the curls on top of the cake, before the topping sets.