Triple Chocolate Marble Cake

Photo: ckbk instagram

Preparation info

  • Difficulty


  • Makes:


    -portion cake

Appears in

Marble cakes are part of my childhood, I’ve added extra chocolate – plain, milk, and white – broken into pieces and pressed into the mixture just before baking. This is an excellent cake to make with children and is recommended, already cut into pieces, for taking to a charity cake stall.

Oven: 180°C / 350°F / gas mark 4
Baking time: 55–60 minutes


  • 230 g / 8 oz butter
  • 230 g / 8 oz caster sugar
  • 4 large eggs
  • ½ tsp vanilla essence
  • 265 g / 9 oz self-raising flour
  • 30 g / 1 oz cocoa
  • good pinch of ground cinnamon
  • 4 tbs hot water
  • 100 g / oz plain dessert chocolate
  • 100 g / oz milk chocolate
  • 100 g / oz white chocolate


  • 20 cm / 8 in. square tin – buttered and base-lined


Cream the butter with the sugar in a bowl until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla essence and the flour.

Draw a line across the mixture to divide it roughly into two halves. Spoon one half of the mixture into the prepared cake tin, spacing out the spoonfuls. Blend the cocoa and cinnamon with the hot water and when smooth mix into the remaining cake mixture. Spoon into the cake tin filling in the gaps. Use the spoon to roughly smooth the mixture level.

Break all the chocolate into quite large pieces and push them into the mixture vertically, varying the flavours so that the white chocolate is in the dark mixture and so on. Leave some pieces of chocolate sticking up above the mixture so that they melt on top.

Bake the cake towards the bottom of a preheated oven until a wooden skewer comes out clean from the middle – the chocolate will be liquid but the cake mixture should be cooked. Leave to cool in the cake tin for 30 minutes then serve warm or at room temperature.