It’s very rare that I do a post on cake. It’s not particularly in keeping with this blogs remit. I’d never made a zebra cake, but thought they are possibly the best looking cakes around. I had no idea how to make it, but a quick google answered the questions. It’s actually simple to make, it’s a standard cake mix, but you split in two. Add cocoa to one half and then slowly layer it up and Bob’s your uncle. This recipe is based on oil rather than butter. I dare say it’s a tad healthier, but the main reason being oil cakes stay fresher longer. I served it with a grand marnier cream, yum.
With the leftovers of the cake, I turned it into a dessert which looked something like this.
I cut out a cube of cake, scooped a semi circular hole into it. Filled with jam, dowsed in melted chocolate to help keep it together. I then fried some cake crumbs in butter and served it all with a raspberry sorbet and puree. T’was nice.
- 475g Self-Raising Flour
- 250ml Vegetable Oil
- 4, large Eggs
- 100ml Milk
- 250g Sugar
- 1/2 Tsp Extract Vanilla
- 50g Cocoa Powder 100%
- 1 Tsp Baking Powder
- Put the eggs, sugar , oil and vanilla into a bowl. Mix until light and fluffy.
- Add the flour and baking powder, mix well. Now separate the mix, one portion should be 50g lighter than the other. Add the cocoa to the lighter mix. Stir well.
- Heat oven to 180°C Fan.
- Grease a 23cm/9in cake tin. Now working two tablespoons at a time add the plain cake mix to the middle of the cake tin. Then the chocolate mix directly on top, working two tablespoonfuls at a time. The end result is worth the effort.
- Cook for 40-50 minutes until a knife comes out clean.