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175g / 6oz butter, softened
100g / 4oz Tate & Lyle Caster Cane Sugar
50g / 2oz Lyle’s Golden Syrup
3 (size 3) eggs, beaten
5ml/ 1tsp vanilla essence
255g / 8oz self raising flour, sifted
pinch of salt
30ml / 2tbsp milk
30ml / 2tbsp strong black coffee
50g / 2oz plain chocolate, broken into small pieces
few drops of pink food colouring |
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Instructions 1. Cream the butter, cane sugar and syrup together until pale fluffy then gradually add the eggs, breaking well after addition then stir in the vanilla essence.
2. Fold the flour and salt into the creamed mixture until evenly mixed. Divide the mixture into 3 equal parts and spoon into separate bowls. Stir the milk into one part of the mixture and set aside.
3. Combine the coffee and chocolate in a heatproof bowl and sit over a saucepan of simmering water. Heat for 2-3 minutes or until melted. Stir until well mixed then fold into another part of the cake mixture.
4. Stir a few drops of pink colouring into the final part of cake mixture. Place alternative spoonfuls of the cake mixtures into a greased and lined 20cm / 8in square cake tin.
5. Gently swirl together to give a marbled effect then place in a preheated oven at 180°C/350°F/Gas 4 and cook for 45-60 minutes or until firm to the touch and when a skewer is inserted it comes out clean. Leave to cool in the tin slightly before turning out and leaving to cool completely on a wire rack. |
