I should have posted this a month ago, when it was my daughters Birthday but we were to busy travelling , tough life right?
We went on a cruise over Christmas which was amazing so I seriously didn’t have time to post this before.
For my daughters Birthday, I always let her choose what kind of cake she wants like last years cake.
This year she wanted a simple Marble Cake, still not sure if I was dissapointed or relieved.
In retrospect I think relieved since we had so much to do before we left for our trip.
It turned out super moist and delicious so I had to share. So if you need a quick fix for a birthday cake, go with this one because it’s done in a jiffy and still looks pretty festive. God bless Sprinkles and Sparkles!
⏰Prep time : 15 minutes
🍩Cooking time : 45 minutes
🍧Serves : 8 – 10
- 225 gr. / 1 cup butter, softened
- 225 gr./ 1 cup caster sugar
- 4 l. eggs at room temperature
- 225 gr. / 1.8 cups self-raising flour * SEE NOTE
- 3 tbsp milk
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 2 tsp. Instant expresso powder
*It is fairly easy to make your own self-raising flour. Just add 2 teaspoons of baking powder for each 150 gr. /1 cup plain flour.
Pre heat oven to 180° C / 355° F
Grease a 20 cm. / 8″ cake tin and line the bottom with a circle of grease proof paper.
Put all the ingredients (except the cocoa powder) into a food processor and blitz for 1-2 mins until smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder and expresso powder into the mixture in one of the bowls. Take 2 large spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer or knife and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
- Spread with chocolate ganache or store bought chocolate frosting. (let’s keep it simple).
Decorate with lots of sparkly sprinkles and candles.
- As you can see, I added some profiterols, you know, just in case there wasn’t enough.
- Sprinkled with unicorn glitter. LOVE IT!
- Myra XO