175g Salted butter, softened
175g Caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
225g self - raising flour
2 tbsp milk
2 tbsp of good quality cocoa powder
1 tbsp strong black coffee, cooled
Preheat the oven to 180C/Gas 4. Get organised by greasing and lining your standard size loaf tin.
Cream the butter and sugar together with an electric whisk until pale and fluffy (this should take about 5 mins). Add the eggs in small amounts whisking between each addition. Don't worry if it looks slightly curdled, that will go once you add the flour.
Sift the flour into the egg mixture and fold in carefully as you don't want to lose any air, to ensure its as light and fluffy as possible.
Divide the cake batter into two bowls, stirring the milk into one bowl (this will be your vanilla part)
Mix the cocoa powder and coffee together in a cup, then add to the other cake batter (TIP - Coffee is used to enhance the flavour of the chocolate)
Once both batters are done, alternatively spoon some of the mixture into the loaf tin. After this step is done, use a knife to swirl the cake batters together to get the marble effect.
Bake in the over for 50 - 60 mins until the cake springs back when pressed onto or a skewer comes out clear.
Allow to cool in the tin and dust with icing sugar.