First featured in an 1974 issue of Woman’s Weekly, this chocolate marble cake is made in a ring mould for a change and we’ve added the yummy chocolate icing
- 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
- For the icing:
- 200g bar dark chocolate
- 300ml (½ pint) double cream
- 1.75 litre (3pint) ring mould 24cm (9 1/2in) diameter, buttered
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.
If you don't have a ringmould, make this cake in a round or square tin of the same capacity.