MAKES 1 LOAF
175g (6oz) butter, softened
175g (6oz) soft brown sugar
3 large free-range eggs
½ tsp vanilla extract
225g (8oz) self-raising fl our a pinch of salt
2 tbsp milk
2 tbsp cocoa powder
2 tbsp strong black coffee
60g (2oz) salted caramel sauce
1Preheat the oven to 180°C/ Gas Mark 4.
2Line a 900g (2lb) loaf tin with baking parchment.
3In a large bowl, cream together the butter and sugar with an electric whisk or in a stand mixer, until light and fluffy.
4Beat the eggs together with the vanilla extract.
5Add the beaten eggs and vanilla mixture to the butter mixture, a little bit at a time, ensuring each addition is fully combined before adding more.
6Add the flour and salt and gently mix until just combined.
7Add the milk and mix into the batter.
8Divide the batter into two bowls in equal portions.
9Add the salted caramel sauce to one bowl of cake batter, stirring in gently until well combined.
10Mix the cocoa powder and the coffee together in a bowl to form a smooth paste.
11Mix the cocoa paste into the other bowl of cake batter until fully combined.
12Spoon alternate blobs of each cake mixture into the prepared tin. With a skewer, swirl the two batters together.
13Bake in the oven for 50-55 minutes until a skewer inserted into the middle of the cake comes out clean.
14Allow the cake to cool in the tin for 10 minutes, then tip out onto a wire rack and let it cool before cutting.