Marbled chocolate cake

Marbled chocolate cake

By
From
Sweet
Serves
8-10

The impressive marbling in this cake is surprisingly easy to achieve: all it needs is some subtle swirling with a spoon. It doesn’t get much more low-tech than that!

Ingredients

Quantity Ingredient
360g butter, softened, plus extra for greasing
420g icing sugar
7 eggs
50ml milk
420g plain flour
3 teaspoons baking powder
100g dark chocolate, roughly chopped, (70% cocoa solids)

Method

  1. Preheat the oven to 170°C and grease and line the base of a 1kg loaf tin.
  2. Put the butter into a kitchen mixer or large bowl, sift in the icing sugar and beat until fluffy. Add the eggs, one by one, beating between each addition. Fold in the milk, flour and baking powder and mix gently to combine, then take half the mixture and place it in a clean bowl.
  3. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. The bowl should not touch the water. Remove and cool slightly. Whisk the melted dark chocolate into one half of the cake mixture until it is fully incorporated.
  4. Place the chocolate batter into the bottom of the tin and spread it out to cover the base. Spread the plain mixture over the top. Gently run a spoon through the mixture, lifting the chocolate up over the plain mixture a couple of times through the length of the tin.
  5. Bake in the oven for 60 minutes until light golden brown and risen. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  6. Cool in the tin completely before turning out onto a wire rack and serving.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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