Marble Cake with Double Chocolate topping

Name: Marble Cake with Double Chocolate topping
Total time: 7200 s
Yield: 12 servings
Cuisine: British
Ingredients: 300 gms softened butter; 370 gms plain flour; 280 gms caster sugar; 1/2 tsp vanilla extract; 5 Eggs; 1 tbsp baking powder; 70 mls milk; 30 gms cocoa powder; For Icing; 4 tbsp butter; 60 gms milk chocolate; 60 gms dark chocolate; 2 cups Icing sugar; Boiling water

LeesLens @LeesLens

Australia

This is a large cake! It easily feeds a crowd and you can ice and decorate it with any flavours you like. #Baking

LeesLens @LeesLens

Australia

This is a large cake! It easily feeds a crowd and you can ice and decorate it with any flavours you like. #Baking

Saved

Ingredients

2 hours

12 servings

300 gmssoftened butter
370 gmsplain flour
280 gmscaster sugar
1/2 tspvanilla extract
5Eggs
1 tbspbaking powder
70 mlsmilk
30 gmscocoa powder
For Icing
4 tbspbutter
60 gmsmilk chocolate
60 gmsdark chocolate
2 cupsIcing sugar
Boiling water

Saved

Steps

2 hours

1

Preheat oven to 180 c. Grease and flour a bundt cake tin.
2

Place butter, flour, 250gm of sugar, vanilla extract, eggs, baking powder and 40 mls of milk into a food processor and mix until combined well. Medium to high setting.
3

Place half of this mixture into bundt cake tin.
4

Add cocoa powder, 30 gms of sugar and remaining milk into remaining mixture in the mixing bowl and combine well using a medium to high setting.
5

Add the cocoa mixture into bundt cake tin. Use a fork to swirl through both the bottom layer and top layer to create a marble pattern.
6

Place in the pre-heated oven for approx 50-60 minutes until a skewer inserted into the cake comes out clean.
7

Allow to cool in the tin for at least 30 mins before inverting onto a cooling rack then leave until completely cool before icing.
8

To create two different icing mixtures place 2 tbsp of butter in a saucepan with 60 gms of milk chocolate broken up into pieces.
9

Heat on a gentle temperature until the mixture is melted. Stir the mixture constantly. When melted gradually add 1 cup of icing sugar until thoroughly combined.
10

If required use boiling water to thin the mixture to create pourable icing. Pour slowly over the cooled cake allowing it to drip along the edges.
11

Repeat with the remaining 2 tbsp of butter and 60 gms of dark chocolate melting slowly and stirring constantly. When melted gradually add remaining cup of icing sugar until thoroughly combined.
12

Pour over the cake, allow to cool and serve!