Preheat oven at 170C/325F (Gas Mark 3)

Grease & line a 20.5cm (8") round cake tin with butter.

Cream together the butter & sugar then add each egg 1 at a time while beating the mix well.

Fold in the flour with a pinch of salt & the milk.

Devide equality into the two bowls & add the cocoa mix with one of then.

Put each mixtures one at a time into the baking tin then stir slowly to make a marble effect.

Put in the middle of the oven for 1 hour & 15 minutes until it's risen, check the mix is cooked by stabbings the cake with a knife & if no mixture is stuck to it it's done.

Take out of the oven & the baking tin, leave to cool on a cooling rack for around 15-20 minutes.

Bring the saucepan to boil with a little water then break your chocolate up & put in the spare mixing bowl then place the mixing bowl in the saucepan under a low heat until it's melted.

Take the bowl out & leave for 60 seconds then poor over your cake evenly to make a topping effect or cover the whole cake, it's your choice.

Leave the cake for 30 minutes or until chocolate has set, then serve.