Chocolate marble cake

Chocolate marble cake

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(273 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

    Butter

    butt-err

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

  • 225g caster sugar
  • 4 eggs
    Eggs

    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, questions and tips

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hoodrichhh
23rd Nov, 2012
very nice! boyfriend loved it, have made it twice now :)
ooolala
22nd Nov, 2012
5.05
amazing its perfect everytime :)
yummamamma
15th Nov, 2012
5.05
This was nice.
meishhhh
15th Nov, 2012
Absolutely gorgeous cake!Didn't last very long!will be making this over and again- deffinitely a keeper!
jubzywubzy
11th Nov, 2012
Very easy to follow with perfect results. the only thing I added was milk cooking chocolate which gave it a lovely finish.
neatandtidy
8th Nov, 2012
5.05
Love this recipe! Made this yesterday, wasnt sure if i had done it right as had to handbeat the mix but it turned out fab! I added a spoon of vegetable oil and a pinch of baking powder as per some of the other comments and it turned out perfectly moist :-) the brown sugar topping is also a fab idea!
jinnjane
7th Nov, 2012
I tried to bake the cake today. The cake is a bit dry and hard on outer ring. The middle ipart dropped when I took it out from the oven. Can anyone give tips to prevent these?
leandas2007
1st Nov, 2012
5.05
Made this as a traybake for Halloween, split the mix into 3 and did one choc, one orange and one greeen. Topped with a choccy topping and Halloween sprinkles, children and adults both loved it, very easy :)
sophie22
22nd Oct, 2012
5.05
Made this last week, I thought it was lovely, having read the comments saying it was dry i was a little worried but it was actually very moist and tasted brilliant.
srscott
18th Oct, 2012
3.05
Looks good, but a bit bland...

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