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Chocolate Salted Caramel Marble Cake
Chocolate lovers! Look no further for the ultimate slice of indulgence.
Chocolate lovers! Look no further for the ultimate slice of indulgence.
Prep time
30 minutes
Cooking time
55 minutes
Servings
16
Difficulty
Easy
Ingredients
Salted caramel icing
175 grams Stork
175 grams caster sugar
3 medium eggs
175g (6 oz) self-raising flour, sieved
1 teaspoon baking powder, sieved
55g (2 oz) plain chocolate, melted
55g (2 oz) white chocolate, melted
250g (9 oz) light soft brown sugar
150ml double cream
140 grams Stork
½ teaspoon salt
Ganache
200g plain chocolate
200ml Elmlea Double
Cocoa powder and/or popping candy to finish
Seasalt crystals
Instructions
how_make
All-in-One Cake: Place all ingredients in mixing bowl except for chocolates 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 3-4 minutes not stirring. Allow to cool for 10 mins and then beat in Stork. Chill in refrigerator until firm.
Split cake and sandwich together with half the icing. Melt chocolate and Elmlea 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 liked.
