|275 g g||salted butter salted butter||
|275 g g||icing sugar icing sugar||
|275 g g||self-raising flour self-raising flour||
|2 tbsp tbsp||cocoa powder cocoa powder||
|2 tbsp tbsp||water water||
|150 g g||dark chocolate dark chocolate||
|120 g g||butter butter||
|50 g g||chocolate chocolate||
|white chocolate white chocolate||
Triple chocolate marble cake
This decadent chocolate cake makes a stunning centrepice and looks almost too good to cut - although once you do you will be rewarded with a striking marbled centre. The recipe was shared by My Lidl community member NicNac1: 'you can't beat it for afternoon tea!'.
- Preheat oven to 180°C/160°C fan/gas mark 4. Grease a 1.5l bundt tin and set aside.
- Begin by making the cake. Combine the butter, sugar, eggs and flour in a large bowl and beat until smooth and blended.
- Spoon out half the mixture into the cake tin, creating large dots of mixture rather than a smooth layer.
- Mix the cocoa and water together in a small dish and add to the remaining mixture. Mix until smooth, then dot the mixture in the tin with the rest and swirl with the tip of a knife to create a marble effect.
- Level the surface of the cake and bake in the oven for 40 - 45 minutes, or until cooked through. Leave to cool in the tin for 30 minutes, then use a serrated knife to gently level the surface and turn out onto a plate.
- While the cake is cooling, prepare the icing. Melt the dark chocolate and 90g of the butter together in a bowl set over a pan of barely simmering water, stirring until smooth and glossy.
- Pour the melted dark chocolate over the cake, ensuring the top is evenly coated. Leave to set a little while you melt the milk chocolate and remaining butter together in the same way.
- Drizzle the melted milk chocolate over the top of the cake. Use a vegetable peeler to shave off curls from a bar of white chocolate and scatter these over the top.