I didn't have enough butter to make a traditional sponge so I made this using a French Gateau au Yaourt base. The result is a light, moist, chocolatey cake. It didn't turn out as marbled as I had expected (more swirling was needed me thinks) but tasted nice all the same.
For this recipe take a standard yoghurt pot and use it to dose the rest of the ingredients- simples!
-1 natural yoghurt
-1 pot cornflour
-2 pots self-raising flour
-150g dark chocolate, chopped (I used 70% cocoa)
-2 pots golden caster sugar
-1 tsp baking powder
-1/2 pot sunflower oil
-seeds of 1/2 a vanilla pod
1. Preheat oven to 180C. Grease a loaf tin.
2. Gently melt the chocolate in a bain marie (in a bowl over a saucepan with simmering water, not allowing the bowl to touch the water).
3. In a large bowl or mixer beat together the yoghurt, eggs, vanilla seeds and baking powder. Then gradually add the flours, oil and sugar and beat well.
4. Divide this mixture into two bowls. When the chocolate has cooled down, stir it into one of the bowls.
5. Pour the mixtures into the tin in alternate layers. To create a marbled effect, use a skewer to swirl through the mixture.
6. Bake for 40 minutes or until a skewer inserted into the cake comes out clean.