Cook time: 50 mins
Yield: a rectangular baking pan, sized 11.5cm x 22cm x 5.5cm
Ingredients:
- 200 gm cake flour
- 1 tsp baking powder
- ½ tsp salt
- 200 gm unsalted butter, room temperature
- 170 gm caster sugar
- 3 eggs
- ½ tsp vanilla extract
- 60 ml milk, room temperature
- 40 gm dark chocolate with 70% cocoa solids
- 40 ml milk
- To prepare the chocolate sauce: Melt the dark chocolate with milk in a small saucepan, over medium heat. Set aside.
- Preheat oven to 180C / 356F. Line the baking pan with baking paper. Lightly beat the eggs. Set aside. Sift the cake flour together with baking powder and salt.
- Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
- Sift in the flour mixture in 3 batches, and gently combine well. Between additions, lightly stir in the milk. Then you’ll get a smooth batter. Scrape down the sides of the bowl occasionally.
- Divide the batter into 2 parts. Incorporate the chocolate sauce into one of them. Alternatively, spoon two parts of mixture into the lined baking pan. Use a pair of chopsticks or a knife to swirl the batter to create a marbled effect. Level the surface. (Please refer to the tutorial video above). Bake in the preheated oven, for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. An inserted needle comes out clean. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack. Enjoy!
- I used the dark chocolate with 70% cocoa solids for a deeper flavour. You may use the one with 50% cocoa solids instead.
- Cake flour is a kind of low-protein flour, available at Asian grocers or bakery shops.
- Don’t swirl the two batters too hard or too long. Otherwise, you’ll get a chocolate cake.
- If the surface of your cake turns brown too quickly, loosely place a foil on top.
- By cutting a line on the surface of batter, your cake will crack beautifully along the drawn line after being heated up in oven.
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