- 1 cup softened butter
- 1 cup caster sugar
- 1 cup self raising flour
- 4 large eggs, beaten
- 3 tablespoons milk
- 3 tablespoons cocoa powder
- 1 large zest and juice orange
- 1/ 3 cup chopped dark chocolate
Preheat the oven to 200ºC or 395ºF, gas mark 6. Whisk the butter, sugar, flour and eggs together in a bowl until smooth, and then transfer half the mixture into a separate bowl.
Beat the milk and cocoa powder into one bowl of mixture. Beat the orange zest and juice and the chopped chocolate into the second bowl of mixture.
Then drop spoonfuls of the mixture alternately into the loaf cases. Using a fork or a skewer, lightly ripple the mixtures together to create a marble effect. Sprinkle lightly with the extra sugar and bake for 15-20 minutes until the cakes have risen and are firm to the touch. Leave to cool completely before serving
For a full-sized loaf, use a 900g greased and lined loaf tin and bake at 180ºC or 355ºF, gas mark 4 for 45-50 minutes. I’ve topped mine with a chocolate ganache frosting using Valrhona chocolate and chocolate buttons