I love healthy recipes but I am also partial to a slice of cake and I have promised Paulie I would make one once a week. I don’t think some sugar is bad for you I am just not keen on chemicals that are used to bleach flour or sugar. This is based on Mary Berry’s recipe but I have substituted the flour and sugar for more natural alternatives as they were available. This cake is so yummy I don’t know many people who don’t like chocolate and vanilla flavours, the icing on top tastes like proper chocolate but it is just cocoa powder. It didn’t last long in our house with 2 teenage boys and Paulie!
For the cake
- 225g butter, softened at room temperature
- 225g golden caster sugar
- 275g brown self-raising flour (available in waitrose duchy range)
- 2 level tsp baking powder
- 4 eggs
- 2 tbsp milk
- 1 tsp vanilla bean extract
- 2 level tbsp cocoa powder
- 2 tbsp hot water
For the icing
- 25g butter
- 15g dark cocoa powder, sifted
- 1-2 tbsp milk
- 100g icing sugar, sifted
- Preheat the oven to 160°C. Lightly grease a loaf tin.
- Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat in a stand mixer or use a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
- In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to 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 of the mixture is used up, and gently level the surface. Bake for 60-70 minutes, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack and leave to cool completely.
- To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing. Leave to set.