Chocolate marble cake

I've done this recipe for a long time and it's always a success.

Usually I use my mother's tube cake tin but the batter is always so much that it spills onto the bottom of the oven. This time I decided to use another tin. 

My springform tin has a non-straight bottom, giving the cake a neat top feature, and it has a hole in the middle like my mother's tube tin so I decided to use it instead. It gives the cake a neat top but as the bottom is also round, it looks a bit weird. The top should have been the bottom and the bottom the top as the swirl feature looks better on the top. 

The fact that I forgot to tap the tin on the counter to remove the air between the batter and make the middle uniform hasn't helped either. The cake has wonky sides...

It has redeemed itself by having a perfectly marbled inside and a delicious flavour!

Serves: 12 slices.

Ingredients:

• 250g sugar
• 125g butter
• 5 eggs
• 320g plain flour
• 3.5 tsp baking powder
• 1 tsp vanilla extract
• 4 tbsp cacao powder
• 150ml milk

Method:

1. Cream the sugar and butter together.
   
   
   
2. Whilst whisking, add the eggs, one by one.
   
   
   
3. Add the sieved flour and baking powder and mix.
   
   
   
4. Add the vanilla extract and mix.
5. Divide the batter evenly into another container.
   
   
   
6. To one container add 50ml milk and whisk.
7. To the other, add the cacao and 100ml milk and whisk.
   
   
   
8. Butter and flour a 25cm (10in) tin.
   
   
   
9. Pour both batters a bit at a time into the tin, alternating. Give it a final swirl with the scraper.
   
   
   
   
   
   
   
   
   
10. Once all batter is in, tap the tin on the counter to release the air between the batters and so that the cake has an uniform finish.
11. Bake in a 180°C oven for 45min.