Treacle Marble Cake

Instructions

1. 1

   Preheat the oven to 180\u00b0C (350\u00b0F). Grease and flour a 20cm (8in) round cake tin.

   Tip: Use a tin with a non-stick coating for easier cake release.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk attachment for best results.

3. 3

   In a separate bowl, whisk together the butter, eggs, and milk.

   Tip: Make sure the eggs are at room temperature for best mixing.

4. 4

   Add the treacle and dark chocolate chips to the wet ingredients and whisk until smooth.

   Tip: Let the mixture cool slightly to prevent the chocolate from seizing up.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until just combined.

   Tip: Don't overmix – the batter should still be slightly lumpy.

6. 6

   Divide the batter in half and spoon one half onto the bottom of the cake tin.

   Tip: Use a spatula to create a marbled effect by swirling the two batter colours together.

7. 7

   Drop spoonfuls of the remaining batter onto the first half, creating a marbled effect.

   Tip: Don't worry if the drops are a bit uneven – it's all part of the charm!

8. 8

   Sprinkle the caster sugar over the top of the cake and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

   Tip: Let the cake cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   Once the cake is cool, dust it with a little more caster sugar and serve.

   Tip: This cake is best served fresh, but it will keep in an airtight container at room temperature for up to 3 days.