Marbled Chocolate Cake

a good twist on a victoria sponge cake recipe which is also great to make with the kids

1. 1

   Oil or grease well the baking ring (I like to make this in a ring rather than in a normal shaped cake tin)
   
   Cream butter and sugar.
   
   Slowly add the two beaten eggs. If the mixture curdles, add a tablespoon of flour
   
   Add the flour and fold in gently.
   
   Divide the mixture in two.
   
   Add cocoa into one mixture and fold in well.
   
   Add both mixtures into the ring. I suggest adding spoonfuls in the container are various intervals.
   
   Take a skewer and swirl the mixture . Don't swirl too much otherwise the mixture will come out light brown - rather than having a lovely marbled effect. However do take care to touch the bottom of the baking container. The first time I made this, there was no marbled effect on the bottom.
   
   Bake at Number 6/200 degree for around 25 mins or until the sponge is firm and golden. My oven tends to cook quickly so I always check after 20 mins.
   
   Take out of the oven and let the cake cool in the container for 5 mins and then turn out.
   You might want to melt some dark chocolate and pour over the ringed cake for more grown up look.