Chocolate salted caramel marble cake recipe
It seems like salted caramel has been the flavour of the year for the last few years, but it's easy to see why when cakes like this are made.
Ingredients
- 1 sprinkling of sea salt crystals
- 1 sprinkling cocoa powder and/or popping candy
- 1 sprinkling of sea salt crystals
- 1 sprinkling cocoa powder and/or popping candy
- 1 sprinkling of sea salt crystals
- 1 sprinkling cocoa powder and/or popping candy
- 200 ml double cream
- 200 g plain chocolate
- 7 fl oz double cream
- 7.1 oz plain chocolate
- 0.8 cup double cream
- 7.1 oz plain chocolate
- 0.5 tsp salt
- 140 g margarine
- 150 ml double cream
- 250 g light soft brown sugar
- 0.5 tsp salt
- 4.9 oz margarine
- 5.3 fl oz double cream
- 8.8 oz light soft brown sugar
- 0.5 tsp salt
- 4.9 oz margarine
- 0.6 cup double cream
- 8.8 oz light soft brown sugar
- 55 g white chocolate, melted
- 55 g plain chocolate, melted
- 1 tsp baking powder, sieved
- 175 g self-raised flour, sieved
- 3 medium eggs
- 175 g caster sugar
- 175 g margarine
- 1.9 oz white chocolate, melted
- 1.9 oz plain chocolate, melted
- 1 tsp baking powder, sieved
- 6.2 oz self-raised flour, sieved
- 3 medium eggs
- 6.2 oz caster sugar
- 6.2 oz margarine
- 1.9 oz white chocolate, melted
- 1.9 oz plain chocolate, melted
- 1 tsp baking powder, sieved
- 6.2 oz self-raised flour, sieved
- 3 medium eggs
- 6.2 oz caster sugar
- 6.2 oz margarine
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 16
Step-by-step
- Place all the cake ingredients into mixing bowl except for the chocolate and beat with a wooden spoon until well mixed (2-3 minutes). Divide mixture into two and add melted dark chocolate to one half and white chocolate to the other.
- Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.
- Bake in middle of a pre-heated oven 170ºC, 160ºC fan, Gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.
- To make icing, place sugar, cream and salt in a saucepan and heat until sugar dissolves and then bubble for 4-5 minutes not stirring. Allow to cool for 10 mins and then beat in the margarine. Chill in refrigerator until firm.
- Split cake and sandwich together with half the icing. Melt chocolate and double cream together and then chill until a spreading consistency. Spread over the top and sides of the cake. Chill remaining ganache till firm.
- Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate the top of the cake. Sprinkle with salt crystals if preferred.
This recipe was devised by Sue Batty for Stork and Flora.
You might also like:
Salted caramel brownies recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature