While we were away for our week in Cornwall, we wanted to make a cake that would store well during the course of the week; it also had to be good for picnics and lunch out. After making this from Mary’s Baking Bible, we found that it was perfect for what we wanted. Marble cakes are always nice, and give a real taste of home baking; it lasted for 5 days in an air tight container, and tasted great each time we had a piece.
Mine does look fairly different from the picture, but I believe this was due to the fact that I used dark chocolate for the icing, instead of the plain chocolate as suggested in the book; furthermore, I’m aware that I should have heated the chocolate for less time than I did, in order to make it runnier. Despite this, the cake turned out very well and I would thoroughly recommend it!
- 225 g softened butter
- 225 g caster sugar
- 4 large eggs
- 225 g self raising flour
- 2 tsp baking powder
- 1.5 tbsp cocoa powder
- 1.5 tbsp hot water
For the icing:
- 150 g plain chocolate (I used dark though)
- 2 tbsp water
- 100 g butter
- 50 g Belgian milk chocolate
- Preheat the oven to 180C/160C fan/gas mark 4. Grease a 1.75 L ring mould then line with stripes of baking parchment.
- Add all the ingredients except the cocoa and water into a large bowl. Beat until thoroughly blended, then dot approx. 1/2 the mixture (using tsp’s) into the base of the tin.
- Mix the cocoa powder and hot water together into a small bowl, then mix into the remaining mixture. Dot this over and between the main cake mix in the tin until all is used up; swirl a little with a knife then carefully level the surface.
- Bake in the oven for approx. 40 mins or until well risen, with the cake springing back when lightly touched. Leave to cool in the tin for a few mins, then turn out and peel off the parchment to finish cooling on a wire rack.
- To make the icing, break the plain chocolate into pieces, then melt it gently with the water and butter in a bowl set over a pan of simmering water, occasionally stirring.
- Pour over the cake and then leave to set for approx. 1 hr. Break the milk chocolate into pieces, then melt the same way as before. You can spoon it into a piping bag or drizzle over freehand using a spoon/fork. Leave to set.