Flavoured Double Chocolate Twirled Cake

Marble cakes, such intricate and memorising masterpieces. To me they have always stuck in my mind as a childhood favourite, because what is not to love about them? It's the best of both worlds.. vanilla and chocolate. For any chocolate lover this is a MUST HAVE as it takes on both a rich, sharp chocolate and a simply sweet chocolate.  

Ingredients

For the cake:

250g Unsalted Butter

250g Caster Sugar

250g Self-Raising Flour

4 Large Eggs

1 Tablespoon Raw Cocoa Powder

1 Teaspoon of French Almond Extract

75g Green & Blacks Dark Chocolate

75g Green & Blacks White Chocolate

Splash of Grand Marnier

1 Tablespoon of Orange Zest

For the frosting:

25g Butter

15g Raw Cocoa Powder

2 tbsp Milk

100g Icing Sugar

Instructions

1. Preheat the oven to 190C.
2. In a electric mixer blend the butter till smoth. Then add the sugar until slightly pale and thick.
3. Add one egg at each time and blend well. If it looks a little split add a sprinkle of flour for each egg.
4. Add the flour and a pinch of salt and blend until just combined. 
5. Transfer half of the mix into another bowl.
6. Melt the chocolate over a bain-marie. Allow to cool for a minute. 
7. Add the raw cocoa powder,melted dark, the Grand Marnier and orange zest chocolate to one bowl.
8. Add the french almond extract to the other bowl. 
9. Add the mixture randomly into a greased loaf tin and swirl around with a knife. (You may not need all the mixture as this cake will rise)
10. Cook for 40-50 minutes.  Keep an eye on this loaf as all ovens vary. *
11. While the cake is cooling melt the butter in a pan, once it has melted add the raw cocoa powder and mix until smooth. Take it off the heat an add the icing sugar and milk and blend until combined.
12. Once the cake is cooled, drizzle over the top.

* You could even do this in a cupcake/muffin form which I have done many of time.  Just cook for 20 minutes!