Happy Friday folks! I've got another recipe for you all today- something a little more indulgent than perhaps the light, fruity bakes I've been featuring recently for summer. I remembered I hadn't done a recipe including chocolate for quite a while, so it's about time I shared another one, don't you think?
This cake features swirls of coffee cake and chocolate cake to make a pretty marble effect, sandwiched together with a rich butter cream. And if that's not enough, why not cover it in dark chocolate too? The basic sponge mix is also really easy to make, in case you needed yet another reason to try this recipe out ;)
Let's get started then!~

Ingredients

4oz/115g self rasising flour, 4oz/115g caster sugar, 4oz/115g margarine, 2 eggs, 1.5 tsp coffee granules dissolved in 1 tbsp warm water, 2 tbsp cocoa powder, chocolate butter icing and dark chocolate to finish.

Method

Preheat the oven to 180C (160 fan assisted) and grease two round cake tins. Cream together the margarine and caster sugar until light and fluffy. Add the eggs a little at a time, stirring in after each addition. Sift in the flour and carefully fold until well combined. Divide the mixture in two bowls. To one bowl, stir in the coffee liquid. To the other mixture, add the cocoa powder. Divide each cake mix  evenly into the tins and swirl together using a skewer or knife.  Bake for 20 minutes, then leave to cool on a wire rack. Sandwich together with chocolate butter icing and drizzle melted dark chocolate over the top. Sprinkle with nuts or decorations to finish.

Emma xo