Swirly Loaf Cake
1 hr 30 min.
- For the chocolate cake batter
- ½ cup plain flour (sifted)
- 2 Tbsps Corn starch (sifted)
- 0.333 cup cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup Margarine (softened)
- 2 large eggs
- 1 Tbsp Sour cream
- For the vanilla cake batter
- ⅔ cup self-rising flour (sifted)
- ½ cup unsalted butter (softened)
- ½ cup golden caster sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- To garnish
- ½ cup good-quality Dark chocolate (chopped)
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Grease and line the base and sides a 2 lb loaf tin with greaseproof paper.
Prepare the vanilla cake batter by combining all the ingredients for it in a large mixing bowl.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Set the batter to one side as you prepare the chocolate cake batter.
Combine the flour, cornflour, cocoa, sugar, margarine and eggs in a large, clean mixing bowl.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Add the sour cream and beat again briefly until incorporated.
Spoon half of the vanilla cake batter into the base of the prepared loaf tin. Top with all of the chocolate cake batter, then pour the remaining vanilla cake batter down one side of the tin on top of the chocolate cake batter.
Use a cake tester to briefly swirl the top batters together. Bake for 50-60 minutes until a cake tester comes out clean.
Once ready, remove from the oven and let the cake cool in the tin set on top of a wire rack.
Once cool, turn the loaf out of the tin and remove and stuck greaseproof paper.
Prepare the garnish by melting the chocolate in a microwave safe bowl, heating in 10 second bursts on full power, until melted and runny (you may need to stir it a little).
Arrange the cake on a serving plate and pour the melted chocolate on top before slicing and serving.