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Chocolate marble cake

Chocolate marble cake

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(260 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 8
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal468
  • fat27g
  • saturates16g
  • carbs52g
  • sugars31g
  • fibre1g
  • protein6g
  • salt0.81g
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Ingredients

  • 225g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g caster sugar
  • 4 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Method

  1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

  2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

  3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

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Comments (383)

kristyb_23's picture

made this today! lovely!

emily-york's picture
5

really yummy,great as a birthday cake topped with chocolate fudge icing.

paypol's picture
3

I make this as a tray bake and add orange zest and juice to the plain mix. As a topping I use chocolate melted with some milk and some icing sugar mixed with orange juice and drizzle them both all over the top.

leeshannah's picture
5

I have made this recipe so many times, and it always comes out perfect. Love, love, love it!!

MumatronTracy's picture
5

Easy to make, I added a chocolate and vanilla frosting and everyone loved it

jessss's picture
5

made them as little muffins and they were gorgeous!

roody_m's picture
5

Thanks for this great recipe. Despite doing everything by hand the result was great. My girlfriend loved it!!!!

The only change i've made was reducing the amount of sugar.

carolineb's picture
5

extremely simple to make and delicious every time. took this to work the other day and finished very quickly!

martagasiorowska's picture
5

Baked mine in a loaf tin, @ 160 degrees, for 60min. Used 180 g of sugar, flour, butter and 3 eggs, 1tsp baking powder . Added 3 spoons of nutella. Sprinkled a little bit of sugar on top. Found it a little bit too sweet so next time will use less sugar. Definetely not too dry. Just perfect. Dead easy and quick to make for when you get home after work. Tasted great with a glass of milk.

jessss's picture
5

could you use margarine instead of butter?

katiejanesavage's picture
5

I LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

proofofthepudding's picture
5

A wee bit fiddly with the two mixtures, but end result - excellent!
Will definitely make this one again & again...really good and not too sickly sweet, like some cakes. A+!

konstantina's picture
5

This cake is lovely as is and a hit with the kids and neighbours. It is so fast and easy to make.

pkundi's picture

I'm a real amateur at baking - what size eggs am I to use?

ntinaki's picture
5

All greek recipes instruct you to use 500g of flour, but adding only 225g really makes a difference.
Just perfect

star2501's picture

I've just made this for the second time, but as cupcakes this time....they're still in the oven but they look fab already!

georgiajaneknoll's picture
5

Just cooked it, it turned out lovley!
its simple but looks and tastes awesome!
Would definatly make it again,
i put some milk melted choclate over the top and marbled white chocolate over the milk chocolate.
SIMPLE BUT SCRUMPTIOUS!

mssteel's picture

Simple, easy and delicious

demiixx's picture

Omg . . . This Is Great :D I Have Used This In School And Got A 10/10 For It :D

greengirl's picture
4

lovley recipe and very simple to make. the chocolate half was looking a bit dry when I mixed it first (it was a bit like stiff buttercream icing!) so I added a spoon of milk to that as well and it made all the difference. I'll definitely be making this one again!

It did take a lot longer to bake though than the 45-55 minutes but that's probably my oven....

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