This is a cake that I always thought was really difficult to make, but it’s actually quite simple and looks really cool when you cut into it!
Be very careful when melting the chocolate, as the water in the saucepan will be extremely hot! It’s always a good idea to check with an adult before you start.
Difficulty Level: 3/5
- 20cm Round Cake Tin
- Heat-proof Bowl
- Electric Whisk
- 50g Dark Chocolate, chopped
- 175g Softened Butter
- 175g Caster Sugar
- 3 Eggs, beaten lightly
- 75g Milk
- 175g Self Raising Flour
- ½ Teaspoon of Baking Powder
1. Preheat the oven to 180°C.
2. Lightly grease a 20cm round cake tin and line the base with non-stick baking paper.
3. Melt the chocolate in a bowl over a saucepan of hot water and keep warm.
4. Use an electric whisk to cream the butter and sugar until soft and fluffy.
5. Add the eggs a little at a time until well combined.
6. Add the milk and stir until combined.
7. Stir in the sifted flour and baking powder.
8. Remove half of the cake mixture and stir it into the melted chocolate until well combined.
9. Drop spoonfuls of the cake mixture into the prepared tin, alternating between mixtures and starting with the light mixture.
10. Insert a wooden skewer into the tin and lightly drag it through the cake mixture. Repeat this process until you have created a marble effect in your mixture. You can swirl, but do not mix! Otherwise you will lose the pattern.
11. Bake for 60 – 75 minutes or until cooked through.
If you are feeling particularly creative, then you may want to decorate the top of your cake once it has cooled down.
One way that you could do this would be to cover the top of the cake in blobs of melted white and milk chocolate and use a skewer again to create a marbled effect on the top of the cake.