This cake takes me straight back to school bake sales—the hypnotic swirls of chocolate and vanilla, the glossy icing you couldn’t stop staring at, and a slice that vanished before the tea had cooled. It’s simple, nostalgic, and every time I make it, someone asks, “Can I get that recipe?”
The first time I tried it, I went a bit wild with the swirling. Instead of those picture-perfect streaks, I ended up with a murky chocolate mess. Still delicious, but not quite the marble magic I was hoping for. These days, I know the trick: one or two swirls with a knife and stop. The result? A light, moist cake with that classic marbled look—and just enough chocolate to satisfy.
The icing? Glossy, rich, and firm once set. A final drizzle of milk chocolate gives it that ‘wow’ finish without much fuss.
Why This Recipe Works
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All-in-one batter – Everything goes in one bowl—no creaming, no hassle.
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Effortless marble effect – Just spoon, swirl, and bake.
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Balanced icing – Dark chocolate and butter give richness without heaviness.
Ingredients & Why They Matter
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225g soft margarine – Keeps the cake moist and easy to mix.
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225g caster sugar – For a fine, even crumb.
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225g self-raising flour – Ensures a consistent rise.
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4 eggs – The structure behind the soft, fluffy crumb.
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1½ tbsp cocoa powder + hot water – Forms a smooth chocolate paste, no lumps.
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150g plain chocolate – The base of the rich, glossy icing.
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100g butter – Adds silkiness to the icing.
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50g milk chocolate – For that final decorative drizzle.
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2 tsp baking powder – Ensures lift in an all-in-one batter.
Smart Swaps That Still Work
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Prefer butter? Use unsalted butter instead of margarine—but soften it well before mixing.
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No ring mould? A bundt or loaf tin works fine. Just adjust the baking time slightly.
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Fancy a twist? Add orange zest to the plain batter—it complements the chocolate perfectly.
Common Mistakes (And How to Avoid Them)
| What Went Wrong | Why It Happens | Fix It |
|---|---|---|
| Marbled mess | Over-swirled the batter | One or two knife strokes—think gentle ripple |
| Cake stuck in the tin | Didn’t grease it well enough | Use melted butter and a light dusting of flour |
| Icing too thin or runny | Poured before cooling slightly | Let it cool a few minutes before icing the cake |
How to Make Mary Berry’s Marbled Chocolate Ring Cake
1. Preheat & Prepare
Preheat oven to 180°C / 350°F / Gas 4. Grease a 1.75-litre (3-pint) ring mould thoroughly with butter and dust lightly with flour.
2. Mix the Batter
In a large bowl, combine:
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225g soft margarine
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225g caster sugar
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225g self-raising flour
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4 eggs
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2 tsp baking powder
Beat everything together until smooth and fluffy.
3. Create the Marble
Spoon half the batter into the tin.
Mix 1½ tbsp cocoa powder with 1½ tbsp hot water until smooth, then stir into the remaining batter.
Spoon the chocolate batter into the tin in between the plain batter.
Use a knife to gently swirl the batters together—once or twice is enough!
4. Bake
Bake for around 40 minutes or until springy to the touch.
Cool in the tin for 5 minutes, then turn out onto a wire rack and allow to cool completely.
5. Make the Icing
Melt 150g plain chocolate, 100g butter, and 2 tbsp water in a bowl over simmering water.
Stir until smooth and glossy. Let it cool slightly, then pour over the cooled cake.
6. Add the Drizzle
Melt 50g milk chocolate and drizzle over the set icing using a piping bag or a snipped corner of a sandwich bag. Let it firm up before slicing.
Kitchen Tips
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A figure-of-eight motion with the knife gives the perfect swirl.
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Let the cake cool completely before icing to avoid sliding.
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Store under a cake dome at room temperature to keep the icing shiny and fresh.
Storage & Serving
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Room Temp: Keeps well for up to 3 days in an airtight container.
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Freezer: Freeze the un-iced cake wrapped in cling film and foil for up to 3 months. Thaw before icing.
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Serve with: A scoop of vanilla ice cream, fresh berries, or just a strong cup of tea.
FAQs
Q: Can I use butter instead of margarine?
A: Yes, just ensure it’s soft enough to mix smoothly—no lumps allowed.
Q: My marble pattern disappeared. Why?
A: Too much swirling! Just a light mix gives the best visual contrast.
Q: Can I use a regular cake tin?
A: Definitely. A deep 20cm round tin works well—just adjust baking time by 5–10 minutes.
More Cakes to Try Next:
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Mary Berry’s Chocolate Perfection Cake
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Mary Berry’s Chocolate Ganache Cake
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Feathered White Chocolate Cheesecake (Inspired by Mary Berry)
