Malted chocolate marble cake

Name: Malted chocolate marble cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Ingredients: 150 g unsalted butter; 200 g plain flour; 185 g golden caster sugar; 1 tbsp baking powder; ¾ tsp fine sea salt; 3 large free range eggs, beaten; 150 ml soured cream; 20 g ovaltine powder; ½ tbsp cocoa powder; 5-6 Giant Toastin' Marshmallows

This recipe comes from cook and food writer Remi Idowu who says: “This hits that perfect ‘swoasty’ sweet spot. Browning the butter creates a deep, nutty caramel flavour, while the grilled marshmallows on top give the cake a show-stopper finish.” Follow Remi Idowu on Instagram.

4 out of 5 stars(1) Rate this recipe

Serves10 -12
CourseDessert
Prepare30 mins
Cook1 hr
Total time1 hr 30 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g unsalted butter
200g plain flour
185g golden caster sugar
1 tbsp baking powder
¾ tsp fine sea salt
3 large free range eggs, beaten
150ml soured cream
20g ovaltine powder
2 x ½ tbsp cocoa powder
5-6 Giant Toastin' Marshmallows

Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a small pan, melt the butter over a medium-high heat, swirling the pan occasionally, until it starts to turn golden and smells nutty. Pour into a bowl and set aside to cool for 20 minutes.
Meanwhile, tip the flour into a large frying pan and toast, stirring regularly for 8-10 minutes, until light golden brown. Sieve into a large mixing bowl. Add the sugar, baking powder and salt, then whisk to mix. Make a well in the centre, then add the eggs and cooled butter. Mix to a smooth batter, then fold in the soured cream. Bring a kettle to the boil.
Put the Ovaltine and cocoa into a small bowl and add 3 tbsp just-boiled water; stir until smooth. Spoon 200g of the batter into another bowl and fold in the cocoa mixture until just combined. Alternatively spoon the plain and cocoa batters into the tin, then lightly ripple them together with a skewer. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. Let cool completely in the tin.
Once the cake is cool, preheat the grill to medium-high. Remove the cake from the tin and transfer to a baking sheet. Chop the marshmallows and arrange on top, sticky-side-down. Grill for 1-2 minutes, or until the marshmallows are golden; leave to set for 2 minutes before serving.

Typical values per serving when made using specific products in recipe