A Zebra cake is very similar to a marble cake, except the two cake batters are poured into the tin differently.

I have flavoured my cake with white and dark chocolate.

I made 2 separate batters rather than halve it and flavour later.

You Will Need:

• 120g Butter
• 120g Caster Sugar
• 2 Eggs
• 100g Dark Chocolate Chips (melted)
• 120g Selfraising Flour

And

• 120g Butter
• 120g Caster Sugar
• 2 Eggs
• 100g White Chocolate Chips (melted)
• 120g Selfraising Flour

Butter Cream Icing

• 120g Icing Sugar
• 60g Butter
• 1 tbsp of Milk

And

• 100g Icing Sugar
• 20g Cocoa Powder
• 60g Butter
• 1 tbsp of Milk

Decoration:

• Icing sugar for dusting

Method:

• Grease and line 2 x 18cm cake tins preheat the oven to 170degrees C
• Melt the two chocolates, in separate bowls, so they have time to cool before adding to the cake mixture, you don’t want to use them if they are too hot.

Take two mixing bowls and in each:

• Cream together the butter and sugar.
• Add the eggs one at a time and beat well after each addition.
• Add the melted and cooled chocolate to the cake mixture and blend in well.
• Sift the flour and fold in gently.

Now for the Zebra creation:

• A generous spoonful at a time, start to layer the cake batter alternately into the prepared tins.
• After each addition ease the cake batter outwards a little to fill the tins evenly, trying to mix the different cake batters together to preserve the layers.

• Once all the batter has been used up and the tins are full bake for 30 – 40mins at 170 degrees C
• Allow to cool in the tins for 5mins before turning out on to a cooling rack to cool completely.
• Once completely cooled prepare the butter cream icing for the filling.

Butter Cream Icing

Again using 2 bowls (one for each flavour) make the butter cream icing:

• Put all the ingredients in a bowl and cream together until smooth.

I piped them together to carry on the zebra effect through the butter cream too.

To do this:

• Spoon each of the flavours of butter cream on to a sheet of cling film.
• Roll the cling film around the butter cream so it forms a two toned ‘sausage’.

• Trim the excess cling film off one end to the butter cream sausage and insert into a piping bag.
• Pipe the butter cream onto one half of the cake.
• Top with the other half of the cake and dust with icing sugar and serve.