Bake this pretty chocolate marble cake, then check out our classic marble cake, chocolate fudge cake, black velvet cake, chocolate Guinness cake and chocolate drip cake.



  • 100g butter, softened, plus a little for the tin
  • 150g self-raising flour, plus a little for the tin
  • 75g 72% dark chocolate, chopped 
  • 150ml  milk
  • 250g light muscovado sugar
  • 2 eggs
  • 25g good-quality cocoa


  • 125g 
butter, softened
  • 180g 
golden caster sugar
  • 2 eggs
  • 180g self-raising flour
  • 150g soured cream
  • a few drops vanilla essence


  • 6 tbsp icing sugar

  • 3 tbsp good-quality cocoa
  • 1 tbsp very strong coffee, freshly made


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre bundt tin and dust it with flour. Heat the chocolate and milk together and stir until smooth. Beat the butter with the sugar until it’s light and fluffy, then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.

  • STEP 2

    To make the vanilla cake, beat the butter and sugar until fluffy, then beat in the eggs one by one, adding a little flour after each egg. Beat in the soured cream, remaining flour and vanilla, adding a spoonful of milk if you need to.

  • STEP 3

    Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, push the handle of a wooden spoon down into the middle of the batter and drag it around the central spindle once.

  • STEP 4

    Bake for 45-50 minutes, or until a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack.

  • STEP 5

    To make the glaze, mix the icing sugar and cocoa with the coffee to make a smooth, runny glaze, adding a little more water if you need to. Brush or spoon all over the cake while it’s still warm.

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Lulu GrimesManaging editor

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