Cannabis Infused Marble Cake

• 225gr self-raising flour
• 125gr cannabutter
• 220gr granulated sugar
• 1tbsp vanilla 
• 3 large eggs
• 160ml buttermilk
• 100gr melted dark chocolate
• 60ml extra buttermilk
• 1tbsp cacao (10gr)

Chocolate Coating (optional)

• 200gr milk chocolate
• 50gr finely chopped hazelnuts

1. Preheat your oven to 170C and butter and line your loaf pan 
2. In a large mixing bowl, whisk together your melted cannabutter, sugar & vanilla
3. Add in your eggs and whisk till combined, then add your buttermilk and whisk once more.
4. Lastly, switch over to a spatula and fold in your self-raising flour until you have a smooth batter
5. Take ⅓ of your vanilla batter and place this in a separate bowl. To this part, add the other 60ml of buttermilk, melted chocolate and cacao powder. Whisk again until you have a smooth batter
6. Optionally - place both batters in their own piping bag. I like using a piping bag to get the batter into the tin, but you can also scoop your batter while alternating your layers
7. When all layers are added, briefly swirl the batter with a knife or skewer until you are satisfied. Be careful not to over-mix 
8. Bake for 60-70 minutes or until the top of the cake springs back when lightly touching it and a toothpick comes out clean. Let it cool completely
9. Melt your milk chocolate and add your chopped hazelnuts. Give this a mix until fully combined
10. Take e.g. an oven dish that is larger than your cake, place 2-3 mugs or glasses of equal hights, upside down in the (oven) dish. 
11. Place the cake on top of the mugs or glasses and pour over your chocolate hazelnut mixture until the whole cake is coated. The dish on the bottom should catch all the chocolate that is dripping off the sides, so it doesn’t mess up your whole kitchen. 
12. Once the chocolate has set completely you can slice your cake and enjoy!