To celebrate the sophisticated, elegant & edgy Autograph Collection by @kenwood_au, I’m showing you how to make this Marbled Chocolate Glaze Cake 🎂🖤 My favourite innovation with this mixer is the weighing feature! In-built scales to save you time & washing up - GENIUS. The digital timer is another super helpful feature. This decadent cake is a bit of show stopper, so please enjoy! ✨Full recipe below✨ 🎂 Chocolate Sponge Cake 🎂 160g unsalted butter, softened 230g caster sugar 220g self-raising flour, sifted 50g cocoa powder 1 tsp vanilla extract 4 free-range eggs 2 tbsp hot water 1. Preheat the oven to 160°C. Grease 2 x 18cm (7 inch) round cake tins & line the base of each tin with baking paper. 2. Using a Kenwood mixer fitted with the K-beater attachment, beat the butter & sugar until pale & creamy. Add 2 tbsp of flour, then gradually beat in the vanilla & eggs. 3. Slowly beat in the remaining flour, cocoa powder & water. Divide the mixture between the cake tins. 4. Bake for 20 mins or until the centre of each cake springs back when lightly pressed. Allow to cool in tins, cover & set aside until needed. 🍫 Chocolate Buttercream 🍫 500g unsalted butter, softened 300g sifted icing (confectioners’) sugar 50g cocoa powder 1 tsp vanilla bean paste 1. Using a Kenwood mixer fitted with the K-beater attachment beat the butter on high speed for 10 mins or until very pale in colour. Add the icing sugar & beat until incorporated & fluffy. Add the cocoa powder & vanilla & beat until fluffy. Cover & set aside until needed. 👇🏼 Recipe continued in comments 👇🏼 #KenwoodAutograph #Sponsored