1. Using a fork cream together the caster sugar and margarine in a bowl until creamy.

2. Crack the eggs into a jug and beat, add 1/3 of the egg to the sugar mix and beat well with a wooden spoon, add in 1/3 of the flour and beat again. Alternate adding these two ingredients until it is all used.

3. Separate the batter into two bowls as equally as you can (it doesn't matter if it isn't perfect), in one bowl sift in the cocoa powder and beat well, in the other add the vanilla essence and again beat well - remember to use two spoons so they don't mix together!

4. Grease and line a 2lb loaf in dollop in spoonfuls of each mix, alternate between the two and keep going to build it up, just randomly drop spoonfuls in until all the batter is used up then get a skewer and drag it through the mix to gently marble the dollops together and create swirls. Don't overdo it.

5. Place the cake into an oven preheated to gas mark 5/190c, and bake for 45-50 minutes or until a skewer pressed into the middle of the cake comes out clean.

6. Once cooked turn out onto a cooling rack and allow to go cold.

7. Melt the white chocolate in a microwave, give it 30 second blasts and stir in between until all melted. Apply to the top of the cake covering the entire top, don't worry about drips and no need to be neat with it!

8. Melt the milk chocolate and drizzle over the top (or in my case fling it all over the top!) again doesn't have to be neat and don't worry about big drips. Once drizzled over use another skewer to drag it through the white chocolate to create a marble effect.