Lets go traditional...

This delicious cake is also known as Marbled Cake because of its distinctive appearance. The marbled effect comes from the swirl of plain and chocolate batters. A word of reminder for the ladies..this cake is fattening (rasa secubit dua tak apa..hihihi) cos it uses 10 eggs and a generous portion of butter and not forgetting the addition of semisweet cooking chocolate to the chocolate batter. However, it is still a great cake for feeding a crowd. According to the English way, they normally serve this cake with fresh custard or pouring cream. I like to eat it on its own, especially the minute  it comes out from the oven. I had a jolly good time swirling the two batters together...

****nice to eat while its hot****

Ingredients

115g plain (semisweet) chocolate, broken into squares
350g plain flour (all-purpose)
1 tsp baking powder
450g butter at room temperature (extra for greasing later)
650g sugar
1 tbsp vanilla extract
10 eggs
Icing sugar for dusting

Method

1. Preheat the oven to 180c. Line the base of the pan with baking parchment. ( acuan sama macam buat kek chiffon)
2. Melt the chocolate in a heatproof bowl set over a pan of hot water. Stir occasionally and set aside.
3. In a bowl, sift together the flour and baking powder. In another bowl, cream the butter, sugar and vanilla extract using an electric whisk until light and fluffy. Add the eggs, two at a time, then gradually incorporate the flour mixture on LOW speed (very important to put it on low speed)
4. Spoon half the batter into the prepared tin. Stir the chocolate into the remaining batter, then spoon into the pan. Using a metal spatula, swirl the two batters together to create a marbled effect.
5. Bake for 1 hour and 15 minutes. Usually I will first use 180c for the first 45 mins and gradually decrease the temperature to 150c in the middle and finish off with 100c towards the end. Kalau panas sgt, takut terbakar bahagian atasnya.
6. Insert a metal skewer and if the cake comes out clean, maknanya kek sudah masak. Allow to stand for 15 mins then transfer to a cooling rack. To serve, dust with some icing sugar.