Vanille chocolate traybake

Okay, so it's not a Picasso. Did Picasso bake cakes? No, but he surely would have if he'd had this recipe.

This cake is one of the lovely recipes written by Mary Berry in her 'Ultimate cake book'.
It looks wonderful marbled and is dense, soft and very easy to make.

Vanille chocolate traybake

• 225 gr. soft unsalted butter

• 225 gr. caster sugar

• 275 gr. self-raising flour

• 2 tsp baking powder

• 4 eggs

• 2 tbsp milk

• 1/2 tsp vanilla essence

• 1 1/2 tbsp cacao

• 2 tbsp hot water

• 50 gr. chocolate chips

Icing

• 50 gr. plain chocolate, broken into pieces


• 50 gr. white chocolate, broken into pieces

Pre-heat the oven to 180 dgr C. (350 dgr F.) Grease and base line a 12 x 9 in (30 x 23 cm) roasting tin with greased greaseproof paper.
Measure the margarine, sugar, flour, baking powder, eggs, milk and vanille essences into a large bowl and beat well for about 2 minutes. Spoon half the mixture into the tin and spread it over the bottom.

In another bowl, blend the cocoa with the hot water. Cool slightly and mix it with the remaining cake mixture and with the chocolate chips. Spoon the mixture in the plain cake mixture and spread it evenly on top.

Bake in the pre-heated oven for about 35 - 40 minutes or until the cake has shrunk from the sides. Leave it to cool in the tin. Melt the plain and white chocolate separately. Spoon into two separate small plastic bags, snip off the corner of the bags and drizzle the chocolates all over the top to decorate. Leave it to harden before cutting into squares.