Method
Put the tin onto a sheet of greaseproof paper and draw around it. Cut out the circle of paper and grease the tin with a little soft margarine, then put the circle of paper inside the tin. Grease the paper and turn the oven to 180C/350F or gas mark 4. Sift the flour and baking powder into one of the mixing bowls. Add the margarine, sugar and eggs to the bowl and mix. Transfer half of the mixture to the other bowl. Sift the cocoa through the sieve into one of the bowls. Mix well. Put alternative spoonfuls of the different coloured mixtures into the cake tin. Swirl them together then smooth the top. Put the tin in the oven and bake the cake for 40-50 mins. When the cake is cooked, take it out of the oven and leave it in the tin for 5 mins. Turn the cake out and peel off the greasproof paper, turn the cake over and leavit it to cool.

DECORAING THE CAKE
Cut the cake in half. Sift the icing sugar and cocoa powder into a clean bowl. Stir in just enough hot water to make a thick paste. Spread some icing on one half of the cake then place the other half on top to sandwich the icing. Spread the rest of the icing over the top of the cake. Break the white chocolate into a small bowl and melt it in the microwave. Dribble the chocolate over the top of the cake, then, while it's still warm, pull a cocktail stick through it to make the marble effect.

Thanks to
Bethany Smith from the United Kingdom for submitting this Chocolate Swirl Cake recipe.

Added on 12 August 2008.