The roti man is a relic of the past, though, so I'm always experimenting with baking my own cake. Will today's recipe be the one to let me relive my childhood memories? Let's find out!
Recipe for 8" x 8" Square Size Baking Pan
Mixture A Ingredients
250g Plain Flour
6g Baking Powder
Sift Flour and Baking Powder. Set aside.
Mixture B Ingredients
350g Butter (maximum reduction to 300g)
Beat Butter till pale and fluffy. Set aside.
Mixture C Ingredients (can be replaced with Nutella)
70g Thickened Cream
1 tablespoon Cocoa Powder
Heat up Thickened Cream till slightly bubbling, pour in Chocolate and Cocoa. Stir until smoothly combine. Set aside.
Mixture D Ingredients
Whisk Egg and Sugar till white and smooth ribbon stage.
Preheat oven to 165°C. Line the bottom of the baking tray and grease the sides.
Add in Mixture B in small batches into Mixture D in low speed. Followed by adding in sifted flour and fold until well combined.
Separate the batter into 2 portions. Fold in Mixture C until well combined.
Chocolate Butter Cake Batter
Butter Cake Batter
Alternate drop blobs of Butter Cake Batter and Chocolate Butter Cake Batter into the baking pan.
Slightly tap the tray of the table to level out the batter. Use a angled spatula and swirl to create the marble effect. Bake in the oven for 40 minutes or until a skewer comes out clean.
I totally love this recipe. It might not quite reverse the clock to twenty years ago, but it's still superb: Moist, fragrant, buttery goodness with just the right hint of chocolate. Perfect to enjoy with a cup of coffee or tea for breakfast or tea.
Try it out and do leave a comment to let me know if you enjoyed it as much as I did!
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~