Zebra Cake with Chocolate and Liqueur Creams

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

As you might well have guessed from the name, this glamorous, indulgent cake is streaked with dark chocolate and white stripes. It looks impressive, tastes sensational, but is surprisingly easy to put together. Make it a good twenty-four hours in advance so that it has plenty of time to set.


For the Cake Base

  • 6 eggs
  • 190 g/ oz caster sugar


Whisk the eggs in a bowl with the sugar until thick and fluffy. Spoon half the mixture into a separate bowl. Fold 75 g/3 oz of the flour into one half and the remaining flour and the cocoa into the o