• 170g Self-Raising Flour
  • 170g Caster Sugar
  • 170g Margarine
  • 3 Medium Eggs
  • Vanilla Esscence
  • 2 Flake Bars
  • 200g Grated Dark Chocolate
  • 3tbsp Milk
  • Cocoa Powder


  • STEP 1
    Heat oven to 190C/170C fan/gas mark 5. Grease a loaf tin and put a rectangle of baking parchment in the bottom. Cream the margarine and sugar together, then add eggs one at a time, then fold the flour in and add vanilla essence. Mix until smooth.
  • STEP 2
    Divide the mixture between two bowls. Mix milk and cocoa powder until a paste is formed. Add cocoa paste to one of the bowls, along with the grated chocolate and crush the flake bars in and mix well.
  • STEP 3
    Take two spoons and use them to put a dollop of each mixture in alternating each time. When you have used all the mixture tap the tin on the work surface to remove any air bubbles. Then take a skewer and gently swirl it around to create the marble effect.
  • STEP 4
    Bake the cake for 45 minutes or until a skewer/knife can be inserted and come out clean. Turn on to cooling rack when cooked and then serve with double cream. The cake will keep for up to 4 days and can be frozen for up to 30 days.

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