Jane Hornby’s Double Chocolate Marble Wedding Cake Recipe

Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.

In a large mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.

Sift in the flour and gently fold it into the mixture until just combined.

Divide the batter in half. Stir the cocoa powder and milk into one half, and the melted dark chocolate into the other half.

Spoon alternate dollops of the vanilla and chocolate batters into the prepared cake tin, then swirl with a skewer or knife to create a marbled effect.

Bake in the preheated oven for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Drizzle the melted white chocolate over the cooled cake for an extra touch of decadence.

Slice and serve.