Mixers and Madness: Chocolate Marble Cake Bars

The recipes are back! It’s been a long time since I last posted a recipe, mainly because I have been super busy with medical school and the amount of baking I’d been doing has dramatically reduced… until now!

My lovely parents gifted me with a beautiful KitchenAid Stand Mixer for Xmas. I am in love with it and it is definitely brought me so much baking inspiration for the next year. I am excited to share it with you all.

This recipe is one I have had for a while now. Having made a pact with myself to not my crap snacks to eat, to try to be a healthier person. I am also re-enlightening my love of bread making by pledging not to buy any bread this year and only eat self made bread! I feel like this is going to be an extraordinarily hard challenge with medical school. But with self study on Wednesday, and the weekend, I believe I can successfully do this.

So as I have gone back to uni this week, I needed some snacking for after lectures. Something I can come home and have a cup of tea with to relax and treat myself with for surviving the day. This chocolate marble cake bar was the perfect solution. There is enough slices for at least a week and I am going to freeze half (for unto three months) for another week of snacking!

Chocolate Marble Cake Bars – Makes 14

Ingredients

• 225g softened butter
• 225g caster sugar
• 4 eggs
• 225g plain flour
• 3tbsp milk
• 1tsp vanilla extract
• 2tbsp cocoa powder
• 1tsp baking powder

Method

1. Preheat the oven to 180c. Grease and line a square or rectangle cake pan.
2. Beat the butter and sugar together, on a high mixer speed, until fully combined and pale. Add each egg one by one, waiting until the mixture is completely smooth before adding the next egg.
3. Add the milk and vanilla extract before slowly folding the flour and baking powder into the mixture. Split the completed mixture into two bowls.
4. Add the cocoa powder into one of the bowls and mix throughly. Sometimes I use hot chocolate powder if I have no cocoa powder, I usually double the amount of hot chocolate powder to ensure a good colour and flavour.
5. Add the two mixes into your tin alternating the type of mixture you dollop in. (I like that word!)
6. Use a knife to draw a large figure of eight into the mixture, this ensures the mixture is marbled effectively. Place cake tin into over for 45-55min, or until cooked in centre.

Remember, this cake can keep for a week in a sealed cake tin, or freeze it for a month! Try it slightly frozen crumbled into ice cream for a sundae topping or warm up in the microwave and drink with warm milk or hot chocolate as a midnight snack!