Slideshow | Chocolate meets vanilla

  • In a large bowl, beat together the butter and caster sugar until the mixture is light and fluffy. Photographs by Pradeep Gaur/MintIn a large bowl, beat together the butter and caster sugar until the mixture is light and fluffy. Photographs by Pradeep Gaur/Mint
  • Add one egg at a time, with a spoonful of flour (to stop the mixture curdling), and keep beating until smoothAdd one egg at a time, with a spoonful of flour (to stop the mixture curdling), and keep beating until smooth
  • Repeat until you have used all the eggs, then gently fold in the remaining flourRepeat until you have used all the eggs, then gently fold in the remaining flour
  • Mix well, adding a little milk until the mixture has a “soft-dropping” consistencyMix well, adding a little milk until the mixture has a “soft-dropping” consistency
  • Divide the cake mixture in twoDivide the cake mixture in two
  • To one half, add the cocoa powder, with more milk, and mix wellTo one half, add the cocoa powder, with more milk, and mix well
  • Put spoonfuls of the two mixtures randomly into the lined tinPut spoonfuls of the two mixtures randomly into the lined tin
  • Gently swirl a spoon through the mixture in the lined tin to create a marbled effectGently swirl a spoon through the mixture in the lined tin to create a marbled effect
  • Smooth the top of the cake mixture and bake for 45 minutes to 1 hourSmooth the top of the cake mixture and bake for 45 minutes to 1 hour
  • Spread the icing on its surface and serveSpread the icing on its surface and serve