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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)

1066boh1066's picture
5

This is an excellent recipe which can be doubled with ease depending on how many need feeding. All who have eaten it have asked for the recipe. I don't think there can be any higher recommendation.

Easy for children to do too.

Sandy

burzulicious's picture
5

My family loved this one! I put on a simple chocolate icing just because I didn't think a little cocoa powder was enough chocolate for us. It was wonderful! Not too heavy, just perfection!

smitchy's picture
5

Very easy to make, family loved it!

vmanoussos's picture

This is a great recipe. A teacher of mine used to say "simple engineering is good engineering" !

I would like to add my version. You can replace the sugar with equal volume (not weight) of sweetener. This is great for a "light" version or a diabetic one, without compromising on the flavour. So for one measure of sugar use one measure (i.e. one cup) of sweetener. Replace part of the flour (you may want to experiment with this) with semolina. Add some cinammon and ground gloves. Do not be afraid to add more vanilla or orange juice/extract.

An additional Medditeranean flavour is given if you add a bit of ground mastic or mastic flavour.

Enjoy !!!

Vassilis the Greek !!

madmedhurst's picture
5

excellant and very easy to make loved it

snowbeast's picture

Made this last week and was v well recieved! Took it out after 55 mins and was perfectly moist and delicious. I have tried a chocolate and orange version (added some orange zest and 2 tbsp fresh orange juice to the vanilla part of the mixture) and am just waiting for it to come out of the oven! Yum.

andylangfor's picture
5

All the kids love to make this cake, and eat it. never anything left !

saintsfan454's picture

It's pretty awsome if you mix some lemon zest in with the plain mixture. (:

caz167's picture
5

i have made this cake sevral times before and every time i need a quick, easy and absolutly delish cake i come to this recepie. just about to go and make one for a baby shower!! theres only 1 problem with it though... it dosent last long enough because practicly before its even got cold its been snapped up by my family!!

milly200411's picture
5

So cheap!
So delicious!
So easy!
The perfect accompliment to an afternoon cuppa!
Will impress all your mates, I even sliced the cake in half and made some chocolate butercream to wedge in between!

gillyt's picture

Lovely easy recipe which I am going to use to make a birthday cake for a friend's 50th. I am going to split it and sandwich it with a creamy filling for added sinfulness!!!!

diamic's picture
5

of all the marble cake recipes i ever tried, i must say that this is absolutely the best. Light and fluffy and very easy to make. everyone loved it.

smashley3747's picture
5

excellent!!!!!!!!!!!

vindya's picture
5

Absolutely delicious. So...soft, light and surprisingly easy!
I made this, just this evening. And came out just perfect. I had doubts before, of the very limited ingredients that had been used. Was wondering how this will come out without baking powder. But no mistake, this is the softest cake I've ever tasted. I will definitely make this my choice for a normal tea party coz of it's easiness!

hoggynight's picture

fantastic easy recipe will use it again and again, thanks.

poshpaddy71's picture

wish they would say what size eggs to use in the receipe.
I've got medium, is it ok to use them??

sbradsha's picture

The American recipe has corn oil in it, which may make a more moist cake.

sbradsha's picture

The American recipe has corn oil which may add moisture to this recipe.

deb260173's picture
4

This is a lovely recipe - I added some chocolate chips into the chocolate batter which added another dimension to it. I still found that it was a bit dry though, so will definitely add icing to it next time - thanks for the tip!!!

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