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October 5, 2016 / mintcustard

Fudge topped mocha marble loaf.

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Fudge topped mocha marble loaf.

Fudge topped mocha marble loaf

2 eggs weighed

same weight of flour

same weight of butter

same weight of self raising flour

same weight of caster sugar

1/2 shot of espresso – cooled

1 tbsp cocoa in 2 tbsp warm water

Icing

50 g butter

1/2 shot espresso

200 g icing sugar

How to

  • Preheat the oven to 180c
  • Line a 450g or 1 lb tin with a loaf tin liner or parchment paper.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time. If the mixture splits add in a tbsp of the flour at this point.
  • Fold in the flour and baking powder until well combined.
  • Divide the mixture into two.Stir in the espresso to one half and the cocoa mixture to the other.
  • Place alternate spoons of mixture in the tin, swirl together with a skewer and bake for 30 to 35 minutes or until the cake has shrunk away from the sides of the tin.
  • Leave to cool in the tin.
  • Make the icing.
  • Melt the butter in saucepan with the 1/2 shot of espresso and remove from the heat.
  • Beat in the icing sugar a little at a time to prevent lumps and until the icing reaches a thick fudgy but pour-able consistency. Depending on the temperature in the kitchen this may take a little more icing sugar or a little less.
  • Smooth onto the cooled cake, mark the lines using the tines of your fork.
  • Try a test piece with a cup of tea. Fill up your cake tin with the rest.

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