Claudia is supporting Macmillan’s World’s Biggest Coffee Morning on Friday 26th September. For more info go www.macmillan.org.uk/coffee or to donate £5 text CUPCAKE to 70550
- 200g butter, softened, plus extra for greasing
- 200g golden caster sugar
- 3 large eggs, beaten
- 200g self-raising flower
- 2tsp vanilla extract
- 3tbsps milk
- 30g cocoa powder, sifted
- 1 1/2 tbsp strong coffee, cooled
- 50g dark chocolate, melted
Heat oven to 180°C/gas 4. Grease and line a 2lb loaf tin with a strip of baking parchment. In a large bowl beat together the butter, sugar and a pinch of salt, with an electric whisk, until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Sift over and fold in the flour, along with the vanilla extract and the milk, then transfer half the mixture to a separate bowl. Stir the cocoa powder and coffee into one of the bowls. Dollop spoonfulls of both mixtures into the prepared tin, alternating between the two. Once all the mixture has been used up bang the tin on the worktop to eliminate any air bubbles. Use the handle of a metal spoon to swirl and marble the mixtures together.
Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean, cover with foil after 40 minutes if it is becoming too brown. Leave to cool in the tin for 20 minutes, then lift onto a wire rack to cool completely. Once cooled, drizzle melted chocolate over the surface of the cake and leave to set before slicing.