This Marbled Chocolate Ring Cake has been a favourite of mine for a few years. It’s very moist, the marbled effect in the middle and the novelty of it being a ring cake also means it looks great and best of all it’s quick and easy to make.
The recipe comes from Mary Berry’s Baking Bible.
I love marbled cakes, they look good and give the satisfaction of having a chocolate sponge, without being too heavy and rich when you just want a simple cake.
The chocolate icing on this cake is quite fudgey and sticky, so it makes the cake very moist and means it lasts quite well for a sponge cake. The icing does come out quite thin so I recommend fully cooling the icing before applying it to ensure it is as thick as possible.
Mary’s recipe uses plain chocolate for the main icing and Belgium milk chocolate for the drizzled chocolate. For the cake above, I used milk chocolate for the icing and white chocolate for the drizzle, its obviously your choice. If you like a thicker icing try adding 50-100g more chocolate for the main icing.
225g (8oz) softened butter, plus extra for greasing tin
225g (8oz) self-raising flour
225g (8oz) caster sugar
4 large eggs
2 level tsps baking powder
1 1/2 level tablespoons cocoa powder
1 1/2 tbsps hot water
For the icing
150g (5oz) plain, milk or dark chocolate, depending on preference. Add 50-100g extra for thicker icing
100g (4oz) butter
2 tbsps water
50g (2oz) milk or white chocolate for drizzling
- Pre-heat the oven to 180C/fan 160C/gas 4. Grease and line a 1.75 litre (3 pint) ring mould. I filled my mould with water first to measure it’s capacity.
- Measure all the ingredients, except the cocoa and water, into a large bowl and beat until thoroughly mixed. Take half of the mixture and using a spoon, dot it around the base of the tin.
- Mix the cocoa with the hot (not boiling) water in a bowl. Mix this with the remaining cake mixture, making it chocolatey. Dot this in between the plain mixture and then using a knife swirl the mixture together slightly, and smooth the surface level afterwards.
- Bake in the pre-heated oven for 40 minutes, until risen and springy to touch. Insert a knife in the middle, if the knife comes out clean the cake is baked. Remove from the oven and leave to cool for a few minutes before turning out on a wire rack to cool.
- For the chocolate icing break the chocolate which you are using to coat the cake into pieces, add the water and butter and melt in a bowl over a pan of boiling water, stirring occasionally. Leave to cool.
- Once it is cooled, pour the chocolate over the cake and leave to set for an hour. Melt the chocolate that you are using to drizzle over the cake, in a bowl over a pan of boiling water. Then either use a piping bag or a spoon to drizzle the chocolate over the top of the set cake.
If you try this marble cake recipe, let me know how you get on. You can reach me via my social media pages or contact me.