You will need:
150g butter OR mascarpone
1 cup stevia
300g self raising flour, sifted twice
1 teaspoon baking powder
a pinch of salt
To make the chocolate marbling:
25g cocoa powder
a pinch of cinnamon
a pinch of instant coffee powder
Preheat the oven to 170C. Prepare a loaf tin with baking spray.
Place the first 8 ingredients in a large mixing bowl.
Take a very large mixing bowl. Use an electric mixer to combine all the ingredients together. Turn on the high setting for a minute. Do not over process. If the mixture is too stiff, add 1 to 2 tablespoons of water. Use a large metal spoon to place half of the cake batter into another bowl.
Then add the cocoa powder, instant coffee and cinnamon to the mixing bowl. Use the electric mixer for 30 seconds to blend in.
For the chocolate marbling effect, alternate the mixtures and place 4 spoonfuls of each mixture until both mixtures have been used up. Then take a skewer and swirl it around to create the marbled effect.
Bake in a preheated oven for 40 minutes and test with a skewer before taking out of the oven. Allow to cool.
For the chocolate frosting using chickpeas you will need:
150g cooked or canned chickpeas
2 tablespoons honey
1 tablespoon cold pressed coconut oil
50g mascarpone [optional]
1 tablespoon cocoa powder
200g melted chocolate
Melt the chocolate in a microwave or bain marie and beat until smooth. Add the coconut oil. Use a blender to puree the chickpeas with the vanilla, honey or agave, cocoa powder and mascarpone if you are using it. Add the vanilla. Stir in the melted chocolate and beat in. Use a spatula to coat the top of the marbled loaf.
Decorate the top with by placing some fresh raspberries on top of the frosting before it sets.