Sunday 28 April 2013

Chocolate Marble Ring Cake Recipe

Here is a classic marble cake, a blend of vanilla and real chocolate sponge batter that's spooned into a ring mould and lightly mixed to marble before baking.

The cake is covered with a chocolate coating that's allowed to set before slicing and serving.

Chocolate Marble Ring Cake

Serves: 10
Chocolate Marble Ring Cake: Marbled chocolate and white sponge cake cooked in a ring mould that's covered with melted chocolate before servng


175g (7 oz) self-raising flour
50g (2 oz) plain chocolate, broken into pieces
2 tbsp cocoa powder
2 tbsp water
175g (7 oz) butter, softened
175g (7 oz) caster sugar
3 tbsp golden syrup (light corn syrup)
3 medium eggs, beaten
a few drops of vanilla extract
For the Chocolate Topping:
50g (2 oz) butter
2 tsp water
175g (7 oz) plain chocolate, broken into pieces


Combine the chocolate, cocoa powder and water in a small heatproof bowl. Set over a pan of simmering water and stir until melted then take off the heat.

In a separate bowl, beat together the flour, butter, sugar, syrup and eggs in a bowl until light and fluffy.

Divide the mixture into two equal portions. Stir the vanilla into one half and stir the melted chocolate mixture into the other half.

Grease a 2l (8 cup) ring mould (bundt pan) and line the base with baking parchment. Place alternate spoonfuls of the vanilla and chocolate mixture into the mould until all the mixtures have been added. Swirl the two mixtures together with a metal spoon.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 60 minutes, or until the cake is set. Turn out onto a wire rack and set aside to cool.

To decorate, combine the butter, water and chocolate in a small heat-proof bowl. Set over a pan of simmering water, stirring until the chocolate has melted.

Allow to cool until the chocolate begins to hold its shape then spoon over the cake. Allow to harden completely before slicing and serving.

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