Prep time, 15 minutes, cooking time: 40 minutes, serves 10
190g of butter at room temperature
225g of caster sugar
4 medium free-range eggs
A pinch of salt
375g all-purpose flour
1g of vanilla powder
12g of baking powder
22g of cocoa powder
156ml of fresh milk
Cream the butter and sugar in a food processor.
Add the eggs one at a time, then add the salt and beat for 5 minutes, until the mixture is smooth and creamy.
Sift the flour (set 30g aside for later), vanilla and baking powders.
Add a little at a time, alternating with the milk.
Mix the ingredients well, then divide into two equal parts.
Put one half in a bowl, add the remaining flour and in the second bowl add sifted cocoa powder.
Grease the inner drum of the Multifryer, add a little flour to coat the bottom and sides, pour out any excess.
First, add the light batter, divided into three parts. Repeat with the dark batter, filling in any gaps between the light batter.
To create the marble effect, swirl a fork through the two batters from top to bottom.
Close the lid, set the thermostat dial to position 2, press the bottom heating element button and press the on button.
Cook for 40 minutes, then turn off.
To check the cake is baked insert a toothpick; if the toothpick comes out clean the cake is done.
Allow to cool then turn out onto a serving plate.
Top with either, chocolate frosting, fresh whipped cream and fresh fruits to serve.