150g spinneysFOOD Cream Cheese, at room temperature
50g milk chocolate, broken
50g white chocolate, broken
40g golden syrup
In a bowl, whisk 35g cocoa powder and 85ml boiling water together until smooth. Leave to cool for 10 minutes.
Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm round cake tins.
Put 260g butter and the caster sugar in a bowl and whisk until pale and fluffy. One at a time, beat in the eggs, then stir in the flour and baking powder.
Transfer the sponge batter to 2 bowls. Stir the cooled cocoa mixture through one bowl until combined.
Divide tablespoonfuls of batter between the prepared tins so the plain and chocolate mixtures alternate. Swirl through the batters with a skewer to create a marbled effect. Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely.
While the sponges bake, make the icing. Melt 50g dark chocolate in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool completely.
Whisk 50g butter until pale. Beat in the icing sugar, remaining 10g cocoa powder and the cream cheese. Pour in the cooled chocolate and beat together until thick. Chill for 20-30 minutes.
Spread half the icing over the top of one sponge, then place the second sponge on top. Spread the remaining icing all over the top and sides of the cake.
Melt the milk and white chocolate in 2 bowls set over pans of barely simmering water. Remove from the heat and set aside for 5 minutes.
For the glaze, melt the remaining 160g dark chocolate, 35g butter and the golden syrup as above.
Pour the dark chocolate glaze over the cake, teasing it over the edges with a palette knife so that the sides are covered. Use a teaspoon to drizzle the milk and white chocolate over the cake, then marble the colours with a skewer. Carefully transfer to a cake stand, if you like.