This delicious marbled chocolate ring cake is soft, light, and perfect for a weekend treat. The mix of white and chocolate cake swirls makes it look as good as it tastes! Topped with rich chocolate icing and a drizzle of milk chocolate, this cake is best enjoyed fresh.
Ingredients Needed
For the Cake:
- 225g (8 oz) soft margarine
- 225g (8 oz) caster sugar
- 4 eggs
- 225g (8 oz) self-raising flour
- 2 teaspoons baking powder
- 1½ tablespoons cocoa powder
- 1½ tablespoons hot water
For the Icing:
- 150g (5 oz) plain chocolate, broken into pieces
- 2 tablespoons water
- 100g (4 oz) butter
- 50g (2 oz) milk chocolate, broken into pieces
How To Make Marbled Chocolate Ring Cake
- Prepare the Cake Batter: Preheat your oven to 180°C/350°F/Gas 4. Lightly grease a 1.75-litre (3-pint) ring mould. In a large bowl, beat the margarine, sugar, eggs, flour, and baking powder together until smooth.
- Create the Marbled Effect: Place half of the mixture into the base of the prepared mould in small spoonfuls. In a separate bowl, mix the cocoa powder with the hot water until smooth. Stir this into the remaining cake batter. Spoon the chocolate mixture over and between the plain mixture. Use a knife to swirl the two batters together gently, then level the surface.
- Bake the Cake: Bake for about 40 minutes until risen and springy to the touch. Let it cool in the tin for a few minutes before turning it out onto a wire rack. Allow to cool completely.
- Make the Chocolate Icing: Melt the plain chocolate with the water and butter in a heatproof bowl over a pan of hot water. Stir until smooth, then pour over the cooled cake. Let it set for about an hour.
- Drizzle the Milk Chocolate: Melt the milk chocolate in a bowl over a pan of hot water. Spoon it into a small piping bag (or a strong plastic bag with the corner snipped off) and drizzle it over the plain chocolate icing. Leave to set before serving.
Recipe Tips:
- For easy piping, use a strong plastic bag instead of a piping bag—just snip off a small corner and drizzle the chocolate.
- Don’t over-mix the batter when swirling the marbled effect—just a few swirls will do.
How To Store
Storing in the Fridge: Store the cake in an airtight container at room temperature for up to 3 days. Avoid the fridge as it may dry out the cake.
Freezing: Wrap the uniced cake tightly in cling film and foil, then freeze for up to 3 months. Defrost at room temperature before adding the icing.
Marbled Chocolate Ring Cake (Inspired By Mary Berry)
Description
This delicious marbled chocolate ring cake is soft, light, and perfect for a weekend treat. The mix of white and chocolate cake swirls makes it look as good as it tastes! Topped with rich chocolate icing and a drizzle of milk chocolate, this cake is best enjoyed fresh.
Ingredients
For the Cake:
For the Icing:
Instructions
- Prepare the Cake Batter: Preheat your oven to 180°C/350°F/Gas 4. Lightly grease a 1.75-litre (3-pint) ring mould. In a large bowl, beat the margarine, sugar, eggs, flour, and baking powder together until smooth.
- Create the Marbled Effect: Place half of the mixture into the base of the prepared mould in small spoonfuls. In a separate bowl, mix the cocoa powder with the hot water until smooth. Stir this into the remaining cake batter. Spoon the chocolate mixture over and between the plain mixture. Use a knife to swirl the two batters together gently, then level the surface.
- Bake the Cake: Bake for about 40 minutes until risen and springy to the touch. Let it cool in the tin for a few minutes before turning it out onto a wire rack. Allow to cool completely.
- Make the Chocolate Icing: Melt the plain chocolate with the water and butter in a heatproof bowl over a pan of hot water. Stir until smooth, then pour over the cooled cake. Let it set for about an hour.
- Drizzle the Milk Chocolate: Melt the milk chocolate in a bowl over a pan of hot water. Spoon it into a small piping bag (or a strong plastic bag with the corner snipped off) and drizzle it over the plain chocolate icing. Leave to set before serving.