Marble cake with chocolate icing

Marble cake with chocolate icing
0.0/5 rating (0 votes)


  • 500g self-raising flour
  • 2 1/2 cups sugar
  • 250g margarine or butter, plus a little more for greasing the cake mould
  • 4 eggs
  • 1 1/4 cup milk
  • peel from 1 orange, or vanilla extract
  • 2 tbsp cocoa
  • For the chocolate icing:
  • 125g confectioner's chocolate
  • 4 tbsp icing sugar
  • 2 tbsp milk
  • 1 tbsp cognac
  • 100g butter, cut into small pieces


    1. Beat the margarine or butter together with the sugar in a mixer until white. Add the eggs one by one, and continue mixing for a further 3 minutes. Add the milk, then the flour, and the orange peel or vanilla extract. Mix gently. Set aside 1/3 of the dough, transfer it to another bowl, and mix with the cocoa. Dilute with a little milk if needed.

    2. Thoroughly grease a cake mould. Add half the (white) cake mixture, then add the cocoa mixture, then add the rest of the cake mixture. 

    3. Carefully dip a thin stick into the cake and move it to give the cake a @marbled@ appearance. Be careful not to mix too much, otherwise the cake will turn out all brown. Bake the cake at 180° C for about 1 hour, depending on your oven.

    4. Prepare the icing as follows: Melt the chocolate in a water bath, or at very low heat. Add the sugar, milk, and cognac, and mix until smooth. Add the pieces of butter, mixing constantly with a wooden spoon, until you have a glossy and smooth icing. Remove from the heat, leave to cool a little, then ice the cake with it. 


Cakes are more moist when using margarine or butter at room temperature (not melted). don't open the oven door while the cake is baking. Wait for the cake to cool before removing the cake mould.