Louise Lennox’s Pink Chocolate Zebra Cake

INGREDIENTS - CAKE

300g plain flour

400g caster sugar 1 tbsp Dr Oetker baking powder

125g butter, melted 125mls sunflower oil 150ml whole milk

100g sour cream

1 tbsp Dr Oetker Madagascan vanilla extract

3 large eggs, room temperature

25g Dr Oetker fine dark cocoa powder

2 tbsp boiling water 2 tbsp whole milk Dr Oetker extra-strong pink gel food-colour

2 x 20cm round cake tin

METHOD

Preheat oven to 160C fan /175C gas. Sieve the plain flour and baking powder together. Stir in the sugar.

Break the eggs into a large bowl, then whisk together with the melted butter, sunflower oil, sour cream, vanilla extract and milk.

To make the chocolate cake batter, in a separate bowl, place 1/3 of the cake batter. Mix together the cocoa powder, boiling water and milk until smooth. Then, stir into the cake batter.

Add a few drops of pink food colour to the remaining cake batter.

Grease and line two 20cm round cake tins.

Fill a small cup with pink cake batter and pour it into the centre of each tin. Next, fill ½ a cup with the chocolate cake batter and pour inside the pink cake batter. The mixture will naturally

This is a rich, moist chocolate cake. It’s one of my favourites because the secret zebra pink pattern is revealed when you cut into the cake, making it a real show-stopper. spread out. Repeat this step, alternating the cake batter colours.

Bake for 25 - 30 minutes until fully baked through. Once cooked, place onto a wire rack to cool, remove from the tin and allow to cool.

CHOCOLATE GANACHE - FILLING

500ml double cream 150g Dr Oetker 72% extra dark chocoalte 150g Dr Oekter 35% milk chocolate

Chop the chocolate into small pieces and

place into a bowl. Heat the cream until just about to boil. Pour over the chocolate. Leave for 5 minutes, then stir until smooth. Allow to cool, then cover and place in the fridge for 6 hours or overnight.

H Trim the top of each cake to make them level, then spread a layer of chocolate ganache on one cake and place the other on top. Very gently whisk the remaining ganache to slightly thicken it.

Be careful not to over-mix as this will cause it to split.

H Completely cover the cake with the rest of the chocolate ganache. Leave in the fridge. You can decorate it with chocolate pieces on top.