Pudding Baking

Warm Dulce De Leche Marble Cake

This wonderfully gooey cake is a triple threat: buttery sponge swirled into a rich chocolate batter, finished with oodles of creamy dulce de leche. Best served warm from the oven.

20 minutes prep, 25 minutes cook

Serves 2

Ingredients

50g unsalted butter, plus extra for greasing

50g caster sugar

1 egg

40g plain flour

½ tsp baking powder

¼ tsp salt

2 tbsps milk

2 tsps cocoa powder

2 tsps hot water

25g dark chocolate, roughly chopped

30g dulce de leche, plus extra to swirl

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4 and lightly grease a small skillet or baking dish. Melt the butter in the microwave or in a small saucepan. In a bowl, beat together the sugar and egg until combined. Pour in the melted butter and stir until smooth. Mix in the flour, baking powder and salt before stirring in the milk.

In a separate bowl, dissolve the cocoa powder in the hot water to make a thick paste. Add half of the batter mixture to this cocoa bowl and mix until evenly combined. Stir in the chocolate chunks. Stir the dulce de leche into the other half of the batter.

Add alternating spoonfuls of the batter mixtures into your skillet or dish. Drizzle about a teaspoon of extra dulce de leche on top. Use a skewer to gently swirl the batter a little – don’t swirl it too much or the batters will just blend together.

Bake for 17–25 minutes, then remove from the oven and let it cool for a few minutes before diving in.