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Iced Marble Cake
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Can I tell you the truth? In strict confidence, if you don't mind. I'm not actually that fond of everyday chocolate cake. I'd rather have a wedge of freshly made sponge instead. But I do like chocolate, and when it's done properly – that is, swirled casually together – marble cake seems to me the best of both worlds. Here I've used a variation on a pound cake for the basic cake, kept moist with a few ground almonds. Although it is good served plain, what cake isn't even more irresistible with chocolate icing splurged over it?
To ring the changes, try this with a tawny port. The long spell in oak gives the wine a symbiotic toffee and caramel flavour.
Typical values per serving:
This recipe was first published in August 2006.