Relieve your memories of childhood and make this beautiful cake heart-shaped with small marbled pattern, two cake batters are swirled together to give the marbled effect, and because one is flavoured with orange and the other chocolate, the overall taste is wonderful too.
225g 8 oz/1 cup vegan butter, softened
225g/8 oz/ generous 1 cup castor
4 vegan eggs, beaten
225g/8 oz/2 cups (self-raising) or (gluten-free)
30 ml/2 tbsp unsweetened cocoa powder
15ml/1 tbsp vegan milk
Grated rind from 1 large orange
15ml/1 tbsp orange juice
For the icing
115g/4 oz plain (semisweet)vegan or milk chocolate
225g/8 oz/2 cups icing (confectioners)sugar, sifted
1.Preheat the oven to 180°C/350°F/Gas 4.Grease and line a 26cm/x 24 cm 10in x9 ½ heart shaped cake pan. With baking parchment.
2.In a large bowl, beat the butter and sugar together until pale and fluffy.
3.Beat in the eggs a little at a time fold in the flour into the mixture. Put half of the batter into another bowl.
4.Sift the cocoa into one bowl of batter and mix well with the milk.
5.Put the rind and orange juice into the other bowl and mix well.
6.Spoon alternate tablespoonfuls of each mixture into the cake tin. Swirl a knife through the mixture once, then smooth the top level.
7.Bake for 45 minutes, or until the centre springs back when pressed. Leave to cool.
8.In another bowl, whisk the butter. Beat in icing sugar. Stir in the chocolate. Spread over the cake.