When I was in elementary school, I had a classmate who would bring in a slice of homemade marble cake almost every day in her lunch. For some odd reason, she would often give away her cake. I always tried to get a seat next to her in the cafeteria. That cake was delicious, plus I was fascinated by the chocolate and vanilla swirls.

This moist and rich marble cake is perfect for snacking. I like to mix in a little warm brewed espresso or coffee with the cocoa powder because it really enhances the chocolate flavour — but water works fine, too. Try to sneak a slice of this cake when it’s still warm…it’s heavenly!

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 1 tbsp vanilla extract
• 5 eggs, at room temperature
• 1 cup buttermilk
• 1/4 cup cocoa powder
• 2-3 tbsp hot brewed espresso, coffee or water

Method:

1. Preheat oven to 350F.  Grease and flour a bundt or ring cake pan, or spray with non-stick cooking spray.
2. In a bowl, whisk together flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer, mix together the oil and sugar. Add vanilla.
4. Add eggs, one at a time, until fully combined.
5. Turn the mixer to low and add dry ingredients and buttermilk in batches, alternating between the two.
6. In a bowl, whisk together the cocoa powder and warm coffee or water. Make sure the cocoa powder is completely dissolved before going on to the next step.
7. Add half of the batter to the cocoa mixture and stir until fully combined.
8. Spread alternating spoonfuls of the batters into the cake pan.  Use a thin knife to swirl the batters together.
9. Bake for 55-60 minutes, or until a toothpick inserted in centre of cake comes out clean.