This recipe makes a really light and airy cake. Perfect on its own or served with whipped cream.

Chocolate Marble Cake

8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 120 ml (4 fl oz) milk (½ cup)
  • 1 x 100g bar plain/dark chocolate with 70% cocoa solids
  • 60 ml (2½ fl oz) crème fraîche (¼ cup) (sour cream can be used as a substitute)
  • 2 tbsp brandy
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • 225 g (8 oz) self-raising/self-rising flour, sifted (1¾ cups)
  • salt
  • icing/powdered sugar to dust

Equipment

  • You will also need a bundt pan with a base measurement of 20 cm (8 inches), greased and dusted with flour, or a 20 cm (8 inch) springform cake pan, sides greased and dusted with flour, base lined with baking parchment.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Break up the chocolate and put it in a heatproof bowl with half the milk. Sit the bowl over a pan of just simmering water to melt the chocolate, about 5 minutes. Make sure the base of the bowl does not touch the water. Stir the chocolate and milk until combined and then put to one side to cool.
  • Now in a small bowl, lightly whisk together the remaining milk, crème fraîche (or sour cream), and brandy. Put to one side.
  • Next, using an electric mixer, cream the butter and sugar together until soft and fluffy, about 2 minutes.
  • Now gradually add the eggs until the mixture is smooth. Occasionally scrape down the sides of the bowl to incorporate all the mixture.
  • Using a large metal spoon fold in half the flour with a pinch of salt and then add half the milk mixture. Repeat using the remaining flour and milk mixture.
  • Spoon slightly less than half the cake mixture into a separate bowl and quickly mix in the melted chocolate.
  • Then combine both batches of the cake, marbling lightly so that both mixtures are still apparent.
  • Carefully spoon into the prepared cake pan and bake for 40 minutes, until a fine skewer comes out clean when poked through the centre of the cake.
  • Leave in the pan until the cake is fairly cool and then turn out on to a wire rack.
  • Dust the top with icing/powdered sugar to serve.
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