“I have no idea where the name came from, i got it from this amazing chocolate cookbook i have and i thought i'd share the recipe. The original recipe calls for a 9- inch ring pan but i didnt have that so i used an 8-inch round cake pan”

Ingredients Nutrition


  1. To make the cake, beat the margarine and sugar until light and fluffy. Beat in the vanilla extract. Gradually add the eggs, beating well. Fold in the flour. Divide the mixture in half. Melt the semisweet chocolate and stir into one half.
  2. Place spoonfuls of each mixture into a greased and floured pan and swirl them together with a toothpick to creat a marbled effect.
  3. Bake in a preheated oven at 375F for 30 minutes or until the cake is springy to the touch. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack and let cool completely.
  4. To make the syrup, place the sugar in a small pan with the water and heat until the sugar has dissolved. Boil for 1-2 minutes.Remove from the heat and stir in the brandy or sherry. Let the syrup cool slightly, then spoon it slowly all the over the cake, letting it soak into the sponge.
  5. For the frosting, melt the chocolate and the butter together, then remove from the heat. Stir in the confectioner's sugar, let cool, then beat the till its thick enough to spread.

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