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Chequerboard Cake

ingredients

175 g (6 oz) butter or margarine
175 g (6 oz) sugar
3 eggs, beaten
175 g (6 oz) self raising flour
15 ml (1 tbsp) milk
25 g (1 oz) unsweetened cocoa powder
15 ml (1 tbsp) boiling water
ginger marmalade
350 g (12 oz) marzipan
175 g (6 oz) plain chocolate
15 g (1/2 oz) butter
crystallized ginger

method

1. Divide a 20 cm (8 in) square cake tin in half by base lining with foil with a pleat, supported by cardboard, down the centre. Grease well.

2. Cream together the butter or margarine and sugar. Gradually beat in the eggs. Fold in the flour. Divide the mixture in half.

3. Blend the cocoa powder and boiling water together. Stir the milk into one portion and the chocolate paste into the other. Spoon one flavour into each side of the pan. Bake for about 30 minutes at 190°C (375°F) Gas 5. Turn out. Cool.

4. Trim each piece of cake and divide in half lengthwise. Sandwich alternately together with marmalade and place one pair of cakes on top of the other to form an oblong with square ends.

5. Cut a sheet of greaseproof paper big enough to wrap around the cake. Roll the marzipan on top to fit it. Brush the cake with jam. Wrap the marzipan around the cake.

6. Melt the chocolate with the butter. Spread over the surface of the cake. Decorate with crystallized ginger and leave until set.

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