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Marbled Chocolate Cake

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings16 portions
recipe image Marbled Chocolate Cake


  • 200g Stork Tub
  • 200g caster sugar
  • ½ teaspoon vanilla extract
  • 4 medium eggs
  • 200g self-raising flour, sieved
  • 1 level teaspoon baking powder
  • 50g plain chocolate, melted
  • Baking tin: 23 cm cake tin or 900g loaf tin (greased and base lined with baking paper)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
  2. Place all ingredients except for chocolate in a mixing bowl and beat for 2-3 minutes until smooth. Spoon half of the batter into a separate  bowl.
  3. Mix the chocolate into the batter in one of the two bowls.
  4. Place alternate spoonfuls of each colour batter into the cake tin.
  5. Briefly swirl the two colours of batter together so the two colours are still distinctly visible.  
  6. Bake in the preheated oven for 40-50 minutes until cooked and golden brown. Leave the cake in the tin for 2 minutes before tipping it out on a wire rack. Cut the cake into slices.