Chocolate marble cake

Recipe uploaded by

Emma Lewis

73 ratings

Recipe by Emma Lewis

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1. Video tutorial: Lining a cake tin

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.

Per serving

468 kcalories, protein 6g, carbohydrate 52g, fat 27 g, saturated fat 16g, fibre 1g, salt 0.81 g

Latest comments and suggestions

Results 61-80

• starlycarly

  12 January 2009

  starlycarly rated and commented on this recipe

  

  Fantastic cake i made it with young children and it went down well.

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• shimasue

  14 January 2009

  shimasue rated and commented on this recipe

  

  Absolutely fabulous, very light and moist.... was eaten by the family within 30 minutes of it been made.... will make it again for sure.

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• Looks good

  17 January 2009

  Looks good rated and commented on this recipe

  

  I did find this the tiniest bit dry but this is the easiest cake recipe I've come across and went down really well with the ravenous hordes. I made muffins from the batter and baked them for about 20 minutes in a fan-assisted electric oven and turned the tray around halfway through. I also put a half teaspoon of Nutella on top of the batter and swirled it in before baking. These were a real hit!

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• sjay

  21 January 2009

  sjay commented on this recipe

  was very nice and really easy too.will be a favorite teatime snack

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• Jean

  23 January 2009

  Jean rated and commented on this recipe

  

  My grandson made this almost himself (used food processor), it tasted lovely, althoug ours took a little longer to cook than the recipe.

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• Sara-Lou

  23 January 2009

  Sara-Lou commented on this recipe

  Really easy to make and tasted great. Will definitely be making it again.

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• titchywitch

  29 January 2009

  titchywitch rated and commented on this recipe

  

  I made this for my daughters birthday, and divided the mixture into three to add a pink/strawberry swirl also. It really worked. To make it bigger I upped the ingredients by 1/4 . I covered it in buttercream and everyone loved it.

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• sammy d

  31 January 2009

  sammy d rated and commented on this recipe

  

  i made this a few weeks ago for me and my bf, it was really easy to make and i added more milk to it than it says, it stayed moist for about 3 days, would of been nice with a sauce or something

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• Yuki

  01 February 2009

  Yuki rated and commented on this recipe

  

  Back to simple uncomplicated and tasty baking....why not?

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• DEBBIE

  05 February 2009

  DEBBIE commented on this recipe

  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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• DEBBIE

  05 February 2009

  DEBBIE rated this recipe

  

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• Sophie

  05 February 2009

  Sophie commented on this recipe

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

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• Sophie

  05 February 2009

  Sophie commented on this recipe

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

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• Caroline

  07 February 2009

  Caroline commented on this recipe

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

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• jacqueline ibiza

  11 February 2009

  jacqueline ibiza commented on this recipe

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

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• vInDyA

  15 February 2009

  vInDyA rated and commented on this recipe

  

  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!

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• bryant 1984

  15 February 2009

  bryant 1984 rated and commented on this recipe

  

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

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• Diane

  08 March 2009

  Diane rated and commented on this recipe

  

  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.

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• Rima

  09 March 2009

  Rima rated this recipe

  

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• Gill Thomas

  10 March 2009

  Gill Thomas commented on this recipe

  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!!!!

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Ingredients

• 225g butter , softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 225g butter , softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

Per serving

468 kcalories, protein 6g, carbohydrate 52g, fat 27 g, saturated fat 16g, fibre 1g, salt 0.81 g

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