Ingredients -
175g unsalted butter
200g granulated sugar
275g plain flour
75ml whole milk
3 medium eggs
3 tbsp cocoa powder
2 tsp baking powder
1 tsp vanilla extract
(Buttercream) -
150g unsalted butter
300g icing sugar
50g cocoa powder
1 tsp vanilla extract
Equipment needed -
Loaf tin: https://amzn.to/3tpOAbl
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
Disclaimer -
Some links I provide may be affiliate link. This means that I make a small commission when you purchase something through my links.
Instructions -
Preheat your oven to 160 degrees fan and line your loaf tin with parchment paper.
In a bowl whisk together the butter and sugar until pale and fluffy.
Add the eggs one by one until just combined and then mix in the vanilla.
Add in your flour, milk and baking powder. Mix until combined.
Split the cake batter equally between two bowls. Add the cocoa powder to one of the bowls and mix until combined.
In your loaf tin alternate between scooping the vanilla and chocolate cake batter. I did it the way a chess board looks - so a blob of vanilla next to a blob of chocolate.
Once you’ve placed all the cake batter into the tin, using a skewer or sharp knife create a zig zag motion from top to bottom twice to create a marbled effect in the batter.
Bake in the oven for 50-60 minutes or until a knife comes out clean when inserted. Once baked leave aside to cool fully and move onto making the buttercream.
In a bowl beat together the butter, icing sugar, vanilla and cocoa powder until smooth.
Either pipe or spread the buttercream onto your cooled loaf cake and top with as many Maltesers as you like.
Serve and enjoy!