175g (6og) butter (softened)
175g (6og) caster sugar
175g (6og) self-raising flour
3 large eggs
2tbsp orange juice
2tbsp Bournville Cocoa Powder
Procedure:
1. Preheat the oven to 180'C (350F, gas mark 4). Grease and line the base of a 20cm (8") square cake tin with baking paper to prevent the cake from sticking.
2. Place all ingredients (except cocoa) in a large mixing bowl. Using an electric or hand whisk, beat together until mixed and smooth. Divide mixture in half. Place large spoonfuls of one half of the mixture into tin in each of the four corners and in middle. Leave spaces between each spoonful. Sift the Bournville Cocoa Powder over the remaining mixture in the bowl and whisk together until combined.
3. Spoon the chocolate mixture into the spaces in the cake tin. Gently drag a round bladed knife through the mixtures to create a swirl effect with the brown and white mixtures. Don't overdo it, or you will mix the two colours together completely.
4. Bake the cake for 30 minutes, until well risen and springy. Allow it to cool in tin, then remove it and peel off the baking paper. Cut it into 25 squares with a sharp knife.
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