Here's my recipe for a marble cake I made the other day during a revision/ coursework break. I had LOADS of chocolate left over from Easter so I literally plastered the top of my cake with it. I suggest you do the same! Enjoy :)
For the Cake
8oz / 200g caster sugar
8 oz / 200g margarine
8 oz / 200g self-raising flour
4 eggs
3 tablespoons cocoa powder (+ 4-5 tablespoons milk)
1 teaspoon vanilla extract
White Chocolate
Buttercream
4 oz / 100g white chocolate
4 oz / 100g unsalted butter
8 oz / 200g icing sugar
Dash of milk
Dark chocolate
Buttercream
4 oz / 100g dark chocolate
4oz / 100g butter
8 oz / 200g icing sugar
Dash of milk
*broken up chocolate of choice to decorate
1) Preheat oven to 180C / 170 Fan/ Gas 4. Grease and line
two cake sandwich tins and set aside.
2) Make the cakes:
Cream margarine and caster sugar together until pale and fluffy. In a separate
bowl beat the eggs. Gradually sieve the flour into the butter-sugar mixture,
adding a bit of egg and mixing with each addition. Once all flour and egg is
incorporated thoroughly stop mixing the batter.
3) Put half the cake mixture into another bowl. In a mixing
jug or something similar mix the cocoa powder with the milk, until a thick
paste has been achieved. If it is does achieve this and is still too powdery
add a dash more milk – try to be sparing with the milk as you go so you don’t
reach a situation where you have to add loads more cocoa to compensate for
adding too much milk!
4) Add this cocoa paste to one half of your cake batter with
a teaspoon more flour to prevent curdling. Mix until a beautiful chocolatey
brown had been achieved. Add the vanilla extract to the other half of the
batter with a dash more flour, again to prevent curdling.
5) Randomly drop spoonfuls of both of the batters in the
tins- this is a marble cake remember! Ones you’ve spooned all the batter into
the tins, it’s time to marble: with a
cocktail stick or a knife, start on one side of the tin and make horizontal
cuts through the batter like a zig-zag pattern. This should make a nice
rippling effect through the batter.
6) Bake the cakes for 20-25 minutes until springy to the
touch or an inserted skewer comes out clean. Turn out onto a wire rack and
allow to cool.
7) Make the Icings
(or just one if you can’t be bothered): Whichever icing(s) you decide on
making do the following: Break up the chocolate and melt, either in the
microwave (watch it though!), or over a pan of gently simmering water. Allow to
cool. In a bowl, cream the butter with a dash of milk until softened. Gradually
sieve in half of the icing sugar, beating after each addition. Next mix in the
chosen chocolate, followed by the rest of the icing sugar. The result should be
a smooth, spreadable gloriously chocolately smelling icing. Either make two batches
of the same icing or use two batches of icing with different chocolate (as I
have) to continue the ‘marble’ theme. Use the icings to fill and decorate your
cake as desired – I used a bit of both in the middle and on the top of mine to
continue the rippled effect. Next bash up some chocolate and scatter, stick it,
grate it, sprinkle it, chuck it (however you treat your chocolate is your own
preference) on top of your cake. For an extra ‘TA DAAA!’ factor, sprinkle with
glitter and the like.
8) Cut a massive
slice and drink with a nice cup of tea. Chef perks an all that ;).
