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
- 175 g margarine
- 175 g caster sugar
- 3 medium eggs
- 175 g self-raised flour, sieved
- 1 tsp baking powder, sieved
- 55 g plain chocolate, melted
- 55 g white chocolate, melted
- 6.2 oz margarine
- 6.2 oz caster sugar
- 3 medium eggs
- 6.2 oz self-raised flour, sieved
- 1 tsp baking powder, sieved
- 1.9 oz plain chocolate, melted
- 1.9 oz white chocolate, melted
- 6.2 oz margarine
- 6.2 oz caster sugar
- 3 medium eggs
- 6.2 oz self-raised flour, sieved
- 1 tsp baking powder, sieved
- 1.9 oz plain chocolate, melted
- 1.9 oz white chocolate, melted
- 250 g light soft brown sugar
- 150 ml double cream
- 140 g margarine
- 0.5 tsp salt
- 8.8 oz light soft brown sugar
- 5.3 fl oz double cream
- 4.9 oz margarine
- 0.5 tsp salt
- 8.8 oz light soft brown sugar
- 0.6 cup double cream
- 4.9 oz margarine
- 0.5 tsp salt
- 200 g plain chocolate
- 200 ml double cream
- 7.1 oz plain chocolate
- 7 fl oz double cream
- 7.1 oz plain chocolate
- 0.8 cup double cream
- 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
- 1 sprinkling of sea salt crystals
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.
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Salted caramel brownies recipe
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