Cake

1. Preheat the oven to 190°C.
2. If you’re using a fan oven, drop it slightly to 170°C.
3. Grease a cake tin well or a Bundt pan if that’s what you’re using.
4. Using an electric mixer, cream 200 g butter on medium speed for about 2 minutes until smooth.
5. Add 350 g castor sugar and beat for another 2 minutes until pale and fluffy.
6. Scrape down the bowl so nothing gets missed.
7. Add the eggs, one at a time, mixing well after each addition, so the batter doesn’t split.
8. Pour in 37.5 ml vanilla essence and mix for about 1 minute.
9. Add 300 g sifted cake flour and 7 ml baking powder all at once.
10. Mix on low speed for about 1 minute, just until combined.
11. Don’t overmix or the cake can turn dense.
12. Spoon about 3/4 of the vanilla batter into the prepared tin and level it lightly.
13. To the remaining batter, add 37.5 ml of cocoa powder and 25 ml of milk.
14. Mix until smooth and evenly coloured.
15. Spoon the chocolate batter over the vanilla layer.
16. Use a butter knife to gently swirl the two batters together.
17. Don’t overdo it, or you’ll lose the marble effect.
18. Bake for 55 to 65 minutes, checking at the 50-minute mark.
19. Insert a skewer into the centre; it should come out clean or with a few soft crumbs.
20. Cool the cake in the tin for 10 mins, then turn out onto a rack to cool completely before slicing or icing.

Optional Chocolate Ganache

1. Place 1 slab of dark chocolate, 1/4 cup cream, and 2 tbsp butter in a microwave-safe jug.
2. Heat on 50% power, stirring every 30 seconds until melted and smooth.
3. Let it cool slightly, then spread it over the cooled cake with a palette knife.