My Patisserie

Chocolate Marble Cake

Chocolate Marble Cake

 Prep.Time: 15 mins
 Cook.Time: 50-60 min
 Difficulty: Easy
 Lots of Slices


 2 Mixing Bowls
 Wooden Spoon
 18-20cm/7-8" Cake Tin


 175g/6oz Self Raising Flour
 175g/6oz Caster Sugar
 175g/6oz Butter or Spread
 3 Large Eggs
 ½ tsp Vanilla Extract
 1 Tbsp Cocoa Powder
 1 Tbsp Milk (warmed)

 For the Topping
 90g/2oz Dark Chocolate
 15g/½oz Butter or Spread


Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease and flour cake tin.
Cream together the butter and sugar until it is light and fluffy.
Beat in the eggs one at a time.
Beat in the flour a little at a time.
Put half of the batter into another mixing bowl.
Mix vanilla extract into one half.
Mix the cocoa powder with the warmed milk and stir into the other half of the batter.
Alternately, place blobs of the two mixtures into the cake tin.
Add layers until all the batter is used up.
Now take the skewer and swirl the mixture in a few figure of eights to make a marble pattern.
Place the tin in the centre of the oven and bake for 45 minutes.
After this time, remove the cake from the oven and push a skewer through the centre of the cake.
If the skewer comes out clean the cake is done, if not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Allow the cake to cool slightly before turning it out onto a wire rack.
Melt the chocolate and butter in a small bowl over a saucepan of hot water.
When totally melted spread the chocolate over the top of the cake.
Allow to cool and harden.
Store in an airtight container.

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