Step 1

Vanilla Cake

Step 2

In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for 3-4 minutes until thick.

Step 3

Add in the cream and vanilla and whisk again.

Step 4

Sift over the flour, baking powder and salt and gently combine.

Step 5

Finally, stir in the melted butter, and add the mixture into a piping bag.

Step 6

Chocolate Cake

Step 7

Repeat the same method as the vanilla cake, adding the cocoa in with the dry ingredients. Add the mixture into a piping bag.

Step 8

Soaking syrup

Step 9

In a saucepan over a medium heat, mix the sugar and water together and bring to a boil. Then set to one side.

Step 10

Assembly

Step 11

Lightly grease a 2lb loaf tin and coat it with flour.

Step 12

Pipe alternating lines of your Chocolate and Vanilla cake mixture into the pan. Once finished, swirl it all together with a toothpick. Using a piping bag, add a line of butter down the centre of the tin to control the cracking of the cake.

Step 13

Bake the cake at 165C (non fan assisted) for around 80-85 minutes or until a skewer comes out clean.

Step 14

Once the cake is baked, immediately remove it from the tin and place it on a wire rack. Poke holes in the cake and soak it with the syrup.

Step 15

Wrap the cake in clingfilm and chill in the fridge, ideally overnight.

Step 16

To serve, I like to trim the ends off and bring the cake to room temperature.