- 170g unsalted butter, room temperature
- 300g golden caster sugar
- 80g Horlicks Original mixed with 30g boiling water
- 80g Horlicks Chocolate mixed with 30g boiling water
- 3 large eggs
- 220g plain flour
- ½ tsp salt
- ¼ tsp baking powder
- 125g buttermilk, or sour cream
- 15ml hot water
Preheat the oven to 150°C (130°C fan oven).
Grease and line a 9-inch loaf tin with baking parchment, cutting an extra strip to line the centre of the tin lengthways so it overhangs out of the tin. This will help when it comes to removing the baked cake from the tin.
In a large mixing bowl, combine the sugar and butter and beat together until light and fluffy. Add in the eggs, one at a time and beat together until you get a smooth, glossy batter.
In a separate bowl, whisk together the flour, baking powder and salt.
Add half of the flour mixture and mix into the batter, making sure not to over-mix. Add in half of the buttermilk and mix into the batter. Add the second half of the flour and mix together, followed by the remaining buttermilk, again, make sure you don’t over-mix your batter.
Divide the mixture in bowls into two even portions.
Combine the Horlicks Original with 30ml of hot water and whisk together until smooth. Add to one of the two mixtures and mix through the batter.
Combine the Horlicks Chocolate with 30ml of hot water and whisk together until smooth. Add to the other mixture and mix through the batter.
Using a dessert spoon, add a heaped spoonful of the Horlicks Original batter to the top left corner of the loaf tin, followed by a heaped spoonful of the Horlicks Chocolate batter to the top right corner of the tin. Repeat the process working down the tin, alternating the batters around so that you achieve a checkerboard effect.
Repeat the process by adding the opposite mixture on top of the one below it (e.g. Chocolate on top of Original), until all of the batter is used up.
Swirl a table knife through the batter 4-5 times to gently mingle the batters together. Try not to overdo this step or you will lose definition between the layers.
Transfer to the oven and bake for 1 hour and 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes before lifting the cake out of the tin and leaving to completely cool on a wire rack. Then slice and enjoy!