With its marbled layers of vanilla and chocolate, this mini loaf is the best of both worlds.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 120g butter, melted
- 110g caster sugar
- 3 free-range eggs
- 120g buttermilk
- 5ml vanilla paste
- 200g cake flour
- 7.5ml baking powder
- 2.5ml bicarbonate of soda
- 1 pinch of salt
- 20g cocoa powder
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Method
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1Preheat the oven to 180°C.
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2Line the Le Creuset 18,5cm Mini Loaf Tin with baking paper.
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3Melt the butter and set it aside. Using an electric mixer, beat the sugar and eggs together until doubled in size and pale in colour. Whisk together the melted, cooled butter, buttermilk and vanilla paste. Slowly add the buttermilk mixture to the eggs and sugar, whisking while you add.
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4Sift together the flour, baking powder, bicarbonate of soda and salt. Fold the dry ingredients in batches, one-third at a time, into the wet ingredients until just combined. Divide the batter into two separate bowls.
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5Sift the cocoa powder into one bowl of the batter and gently whisk to combine, making a chocolate batter. Pour alternating batters into the loaf tin to create a marble effect, starting with vanilla, topping with chocolate and then repeating.
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6Insert a knife into the batter and create a zigzag movement. Bake for 35-40 minutes until a skewer comes out clean. Cool in the tin for 20 minutes before unmoulding and allow to rest on a cooling rack before slicing.
