This intense chocolate cake is perfect for any chocolate lover's celebration cake.

Supply List
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You Will Need
8" Round cake tin (84411)
Round Gold Cake Board-11” (06GRWD11F)
Dark Chocolate Ganache-700g (821387)
Renshaw Ready to Roll Icing-Chocolate Flavour-750g (55195) x3
Renshaw Ready to Roll Icing-White Chocolate Flavour-500g (0602622) x2
PME Mini Striped Belgian Chocolate Cigarellos (44053)
PME Dark Belgian Chocolate Curls (44050)
PME Milk Belgian Chocolate Curls (44051)                         
PME White Belgian Chocolate Curls (44052) 
To Make The Chocolate Cake
175g Butter or Margarine
175g Caster Sugar (06843003)
175g Self Raising Flour (06843006)
3 eggs
80g Belcolade Belgian Chocolate-Dark-1kg (6195)
20g cocoa powder
80g Belcolade Belgian Chocolate-White-1kg (6191)

Cream fat and sugar together until light and fluffy. Add eggs a little at a time, with the addition of a spoonful of flour if necessary, to prevent mixture curdling.  Add sieved flour and gently fold in.

Divide the mixture into two, and add the melted dark chocolate and sieved cocoa to one half, with the white melted chocolate to the other half.

To give a marbled effect add alternate spoonfuls of mixture into the tin. Once all the mixture is used up, bake at 160°C for approx. 1½ hours.

Step 1

Once the cakes has cooled completely, stack the layers on the gold board, filling with ganache, or other filling of choice. Mask the cake with ganache ready for covering with sugarpaste.

Step 2

Knead the chocolate sugarpaste and white chocolate sugarpaste separately until soft and pliable.  For best results, do not knead the pastes together - instead simply roll them into a sausage shapes and fold into each other a few times before rolling out. Once you have achieved a marbled effect, cover your cake. Trim around the base. 

Step 3

Using the offcuts of paste roll out two further thin ‘sausages’ of paste, and place one around the bottom edge of the cake and the other around the top edge, fixing with edible glue if necessary.

Melt a little dark chocolate and use to fix chocolate cigarellos around the side of the cake at random.

Step 4

Roll two further ‘sausages’ of paste and place on the top of the cake in concentric circles, towards the centre - leave approx. 2cm space between each. Fill the gaps with the dark, milk and white chocolate curls.

Optional: Decorate the centre of the cake if wished, or leave plain. We used a daisy cutter and the remaining cigarellos to create a small centrepiece.


For an alternative Christmas Cake, mix the chocolate ready to roll icing 50:50 with marzipan for a delicious coating for your cake.

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