Marble cake recipe

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15 min


40 min

Nutrition per portion

Calories 473 kCal 24%

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.

Top tip for making Marble cake

If you don't have a ringmould, make this cake in a round or square tin of the same capacity.

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