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Don’t we all love a quick and easy baking recipe that you can quickly make to serve up in the afternoon? Well this Chocolate Marble Cake certainly fits that description! This marble cake is baked in a Bundt tin and covered in a smooth and silky chocolate icing giving it a lovely finish making it look like more work that it actually was! You could of course bake this cake in any tin you like, but I would recommend using a Bundt tin if you have one 😊 Something like this would do perfectly, no need to invest in a really expensive one if you don’t want to!
All-in-one Cake Mix
The batter for this Chocolate Marble is extremely easy to make as it follows a simple all-in-one method. All ingredients are added to a bowl and then just mixed together until smooth! It is by far my favourite cake making method, but if you want to find out more about the different cake making methods, you should read this baking basics post here.
The only twist on the all-in-one method for the Chocolate Marble Cake, is that you will need to half the batter and add chocolate to one. Cocoa powder and boiling water are mixed into a thick chocolate paste and then folded through the batter!
Once that is done, you can dot the batter into the cake tin, alternating between the vanilla and chocolate sponges. The batter is then marbled with a knife and then baked in the oven. Easy-peasy!
Smooth and Silky Chocolate Icing
This Chocolate Marble Cake is smothered in a smooth and silky chocolate icing to decorate. I absolutely love this icing, as it extremely easy to make and tastes really great! All you do is melt together dark chocolate, butter and a bit of water over a bain-marie (heatproof bowl set over simmering water) until smooth, and then poured over the cake. It is important though that you use butter and not a baking spread or similar, as the water content in those is too high and will make the chocolate icing split!
A good tip for covering the cake in icing is to set the cake on a wire rack over a plate. This way any drips can be caught on a plate and used to cover the cake completely, without wasting anything! For a final touch, a little milk chocolate is melted and filled into a piping bag and drizzled over the hardened dark chocolate icing!
More Easy Baking Recipes
We all like an easy baking recipe, something that takes no time at all to make and is ideal for when you want something to serve guests quickly. Check out some of the recipes below for some other easy baking recipes!
- Ultimate Chocolate Fudge Cake
- Butterscotch Traybake
- Mini Egg Cookies | Easter Baking Recipe
- Lemon and Poppy Seed Bundt Cake
- Vanilla Cupcakes with Buttercream
- Chocolate and Cherry Traybake
- Strawberries and Cream Sponge Cake
- Erdbeerboden | Strawberry Flan Cake | German Baking Classic
- Carrot Cake Traybake
- Mary Berry’s Lemon Drizzle Cake
- The *Best* Chocolate Brownies EVER
- Coffee and Walnut Cake
- Coconut and Lemon Meringue Slices
Chocolate Marble Cake
Recipe
Ingredients:
FOR THE CAKE:
- 225g self-raising flour
- 225g caster sugar
- 4 large eggs
- 225g butter or baking spread, softened
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1.5 tbsp cocoa powder
- 2 tbsp boiling/warm water
FOR THE ICING/DECORATING:
- 150g dark chocolate, roughly chopped
- 2 tbsp water
- 100g butter
- 50g milk chocolate
YOU WILL ALSO NEED:
- Bundt tin, lightly greased and dusted with flour (like this one)
- mixing bowl
- wooden spoon or hand-held/free-standing mixer
- heatproof (e.g. glass) bowl
Method:
- Preheat the oven to 180°C, then lightly grease and dust a Bundt tin with some flour to prevent the cake from sticking.
- In a large mixing bowl, combine the butter, flour, eggs, sugar and baking powder and beat with a free-standing or hand-held mixer until smooth. Then divide the batter into two equal portions.
- In a small bowl, mix together the cocoa powder and water to create a thick paste. Add the vanilla extract to one half of the batter, and the chocolate paste to the other. Then mix until both the vanilla and chocolate are fully combined.
- Carefully dot the vanilla and chocolate batter into the prepared tin, alternating between the two to help the marbling. Once all the batter is in the tin, use a knife to gently help marble the two coloured cake mixes together.
- Bake the cake in the preheated oven for 40-45 minutes until well risen and the top is golden brown. A skewer inserted into the cake should come out clean.
- Sit the cake tin on a wire rack and leave the cake in the tin to cool completely.
- Once the cake is cool, carefully loosen it from around the sides and middle funnel of the tin, then turn it out onto a wire rack. Keep the cake on the rack and set it over a plate to catch any drips.
- To make the chocolate icing, place the chopped dark chocolate, butter and water into a heatproof bowl. Place it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Gently warm and stir with a wooden spoon until the butter and chocolate are fully melted and you have a thick, glossy chocolate icing.
- Pour the icing over the cake using a metal spoon to cover all the sides and edges of the cake. Any drips should be caught on the plate, and you can then return these to the bowl to drizzle over the cake again. Continue to do this until the cake is completely covered, then leave at room temperature for around 1 hour for the icing to set.
- Finally, melt the milk chocolate in a bowl set over gently simmering water as above. Then transfer into a piping or freezer bag, and snip a small corner off the bottom of the bag. Drizzle the milk chocolate over the cake in a zig-zag pattern, then leave again to set before slicing and serving.
