900g loaf tin, lined
Electric whisk
Ingredients -
Sponge -
200g butter, softened
250g caster sugar
1 tsp vanilla extract
4 large, free range eggs, beaten
250g self-raising flour
Pinch of salt
2 tbsp dark chocolate chips
30g cocoa powder & 2 tbsp milk for the chocolate mix
1 tbsp instant coffee powder, dissolved in 1 tbsp boiling water for the coffee mix
Ganache -
100g white chocolate, finely chopped
100mls double cream
20g butter, diced
Method
Sponge -
1. Preheat oven to 180C / 350F / gas 4
2. Put butter in large bowl and beat until creamy. Gradually beat in sugar, then vanilla, and continue to beat until mix is very pale and fluffy.
3. Gradually add the eggs, a tablespoon at a time, if the mix looks like it's about to curdle, add a tablespoon or two of the flour.
4. Sift the flour and salt into the bowl and gently fold in.
5. Divide the mixture into two bowls and add the coffee liquid to one, mixing well, and sifting the cocoa and adding the milk and mixing well to the other.
6. Add alternate spoonfuls of each mixture to the lined tin, scattering in the chocolate chips as you work.
7. Bang the tin on the work to a couple of times to expel air, then, using a round bladed knife, swirl it through the mixture to marble it.
8. Bake for an 1- 1 1/4 hours until the cake is well risen and a skewer inserted in to the middle comes out clean.
9. Leave to cool in the tin for 20 mins, then remove to a wire tray and leave to cool completely before icing.
Ganache -
1. Place finely chopped chocolate and butter in a bowl.
2. Heat cream, almost to the boil, then pour over the chocolate and butter. Leave to stand for a few mins, then stir gently until smooth. Don't over mix or it my separate.
3. Leave to cool until it reaches a thick pouring consistency.
To assemble -
Level the top of the cake if you wish using a sharp knife, pour over the glaze and dust with cocoa powder.
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