- 175g (6oz) butter
- 175g (6oz) caster sugar
- 3 large eggs, beaten
- 250g (8oz) plain flour
- 2 level tsp baking powder
- 15g (½ oz) cocoa powder
- 200g bar dark chocolate
- 300ml (½ pint) double cream
- 1.75 litre (3pint) ring mould 24cm (9 1/2in) diameter, buttered
If you don't have a ringmould, make this cake in a round or square tin of the same capacity.
- Set the oven to or 190°C/375°F/Gas mark 5. Beat the butter until softened, add the sugar and cream them together until light and fluffy in colour and texture.
- Gradually add eggs, beating well. Fold in the flour and baking powder, quickly and lightly, using a metal spoon. Spoon half the mixture into another bowl, sift in the cocoa powder and stir it in lightly.
- Spoon alternate amounts of chocolate and plain mixture into mould, so that when cake cooks it will have a marbled effect. Bake in centre of oven for 35-40 minutes, until it’s springy to the touch. Carefully loosen cake from sides of mould; turn it out on to a wire rack to cool.
- To make the icing: Melt the chocolate in a large bowl over a pan of simmering water. Stir in cream and let icing cool, without stirring too much, before spreading it over the cake with a palette knife. Leave in a cool place to set.
Nutritional information per portion
- Calories 473(kcal)
- Fat 32.0g
- Saturates 19.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.