Recipes - Marbled Chocolate Cake Recipe

Ingredients

175 g/ 6 oz/ ¾ cup of butter, softened

175 g/ 6 oz/ ¾ cup of caster (superfine) sugar

3 eggs, beaten

150 g/ 5½ oz/ 1¼ cups of self-raising (self-rising) flour, sieved (strained)

25 g/ 1 oz/ ¼ cup of cocoa powder, sieved (strained)

5-6 tbsp of orange juice grated rind of 1 orange

Lightly grease a 25 cm/ 10 inch ovenproof ring mould (mold).
In a mixing bowl, cream together the butter and sugar with an electric whisk for about 5 minutes.
Add the beaten egg a little at a time, whisking well after each addition.
Fold the flour into the creamed mixture carefully, then spoon half of the mixture into a separate mixing bowl.
Fold the cocoa powder and half of the orange juice into one bowl and mix gently.
Fold the orange rind and remaining orange juice into the other bowl and mix gently.
Place spoonfuls of each of the mixtures alternately into the mould (mold), then drag a skewer through the mixture to create a marbled effect.
Bake in a preheated 0 oven, 180°C/ 350°F/ Gas Mark 4, for about 30-35 minutes until well risen and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the mould (mold) before turning out on to a wire rack.

For a richer chocolate flavor, add 40 g/ 1¾ oz of chocolate drops to the cocoa mixture.

	Marbled Chocolate Cake Recipe

	Ingredients Sponge 175 g/ 6 oz/ ¾ cup of butter, softened 175 g/ 6 oz/ ¾ cup of caster (superfine) sugar 3 eggs, beaten 150 g/ 5½ oz/ 1¼ cups of self-raising (self-rising) flour, sieved (strained) 25 g/ 1 oz/ ¼ cup of cocoa powder, sieved (strained) 5-6 tbsp of orange juice grated rind of 1 orange Preparation Lightly grease a 25 cm/ 10 inch ovenproof ring mould (mold). In a mixing bowl, cream together the butter and sugar with an electric whisk for about 5 minutes. Add the beaten egg a little at a time, whisking well after each addition. Fold the flour into the creamed mixture carefully, then spoon half of the mixture into a separate mixing bowl. Fold the cocoa powder and half of the orange juice into one bowl and mix gently. Fold the orange rind and remaining orange juice into the other bowl and mix gently. Place spoonfuls of each of the mixtures alternately into the mould (mold), then drag a skewer through the mixture to create a marbled effect. Bake in a preheated 0 oven, 180°C/ 350°F/ Gas Mark 4, for about 30-35 minutes until well risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the mould (mold) before turning out on to a wire rack. Baking Tips and Ideas For a richer chocolate flavor, add 40 g/ 1¾ oz of chocolate drops to the cocoa mixture.

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