This cake has a fine, delicate crumb which gives it a silky mouth-feel and makes it the ultimate teatime treat!
220g butter, very soft
240g caster sugar
a pinch of salt
2,5ml baking powder
30ml cocoa powder
150g chocolate, 70% cocoa
10ml coconut oil
30ml vegetable oil
Preheat your oven to 170℃ and line a small loaf tin of 21cm X 11cm with baking paper.
Add the butter, sugar, salt and honey to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on to high speed and beat the mixture until it is fluffy and very pale – about 6 – 7 minutes, scraping down once or twice.
Add the eggs to a small bowl and whisk together.
Run the mixer’s engine on medium-low and add the egg a little at a time, waiting for it to be incorporated before adding more.
Now mix the flour and baking powder together and add it in the same way.
Scoop half of the batter into a clean mixing bowl and sift the cocoa powder over it. Mix with a spatula until the cocoa powder is fully incorporated – the batter will appear very dry, but keep mixing until it turns brown.
Add the vanilla to the half of the batter which you have kept in the mixer bowl and stir through.
Spoon 3-4 dollops of the vanilla batter into the baking tin, alternating with the cocoa batter. Keep going until there is no batter left.
Lightly pull a butter knife through the batter, stirring-mixing the two colours.
Level the top and bake the loaf for 1 hour and 15 minutes.
Cool the cake on a cooling rack for 10 minutes before removing it from the baking tin by lifting it out in the baking paper.
Allow the cake to cool completely.
For the chocolate glaze:
Add all the ingredients to a heatproof bowl set over simmering water and stir until melted completely.
Remove the glaze from the heat and allow to cool for about 15 minutes.
Place the cooled cake on a cooling rack and place the cooling rack inside a baking sheet so that the chocolate drips down into it.
Pour the glaze over the cake. Allow to stand at room temperature for at least one hour.
Slice and serve.