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
- 225g softened butter
- 225g caster sugar
- 4 eggs
- 225g plain flour
- 3tbsp milk
- 1tsp vanilla extract
- 2tbsp cocoa powder
- 1tsp baking powder
- Preheat the oven to 180c. Grease and line a square or rectangle cake pan.
- 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.
- Add the milk and vanilla extract before slowly folding the flour and baking powder into the mixture. Split the completed mixture into two bowls.
- 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.
- Add the two mixes into your tin alternating the type of mixture you dollop in. (I like that word!)
- 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!