Chocolate marble cake

Enjoy this moist, rich cake topped with smooth chocolate and crispy sprinkles.

Serves: 8

Preparation time: 20 minutes

Cooking time: 45 minutes

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You will need

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm cake tin and dust with flour.
Beat the butter with the sugar until light and creamy. Add the eggs, one at a time, mixing well. Fold in the flour and stir through 100ml milk and the vanilla extract until the mixture is smooth.
Spoon half the mixture into another bowl and stir in the cocoa and remaining tablespoon of milk. Put alternate spoonfuls of each mixture into the cake tin. Drag a skewer through a few times to create a marbled effect.
Bake in the preheated oven for 30 minutes, then cover with foil and bake for a further 10-15 minutes, or until a skewer comes out clean. Leave to cool.
For the chocolate ganache icing: Heat the golden syrup, 60g caster sugar and 2 tablespoons water in a pan, stirring until dissolved. Bring to the boil, then remove from the heat. Add the dark chocolate and leave to melt, then stir until thick and glossy.
Spread on the cake and top with chocolate crispies. Leave to set before serving.