Mocha marble cake

Every Friday I will be posting a new recipe for a sweet treat to make and enjoy over the weekend (#ThankPudnessItsFriday). This week is an especially delicious recipe that I discovered through Macmillan Cancer Support when I held a charity coffee morning last year. 


200g softened butter

200g caster sugar

3 eggs (beaten) 

200g self-raising flour

2 tsp vanilla extract

3 tbsp milk

30g sifted cocoa powder

1.5 tbsp cooled strong coffee

50g melted dark chocolate (optional) 


After heating the oven (160 degrees fan/180 degrees conventional), grease and line a 2lb loaf tin.

Beat the butter, sugar and a pinch of salt until light and fluffy.

Add the eggs slowly, beating as you go then sift and fold in the flour and add the vanilla extract and milk.

Put half of the mixture in another bowl and stir in the cocoa powder and coffee.

Put the mixtures into the loaf tin, alternating a spoonful at a time then bang the tin firmly to get rid of any air pockets. 

Swirl the mixtures together to create a marble effect by using a chopstick or the handle of a spoon. 

Bake for 55 minutes or until the cake is firm to the touch and a skewer comes out clean, covering with foil after 40 minutes if the top is browning too much. 

Allow to cool slightly before removing to a wire rack to finish cooling. 

Once cooled you can drizzle the top with melted dark chocolate if you wish but I chose not to. It was fabulous thickly sliced and slightly warm. Would make a brilliant dessert with custard too!

Mocha marble cake. 

Mocha marble cake. 

Mocha marble cake. 

Mocha marble cake.