Chocolate Salted Caramel Marble Cake

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves16
  • DifficultyEasy
175g (6 oz) Stork tub
175g (6 oz) castor 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

For the Salted Caramel Icing

250g (9 oz) light soft brown sugar
150ml double cream
140g (4 ½ oz) Stork tub
½ teaspoon salt

For the Ganache

200g plain chocolate
200ml double cream
Cocoa powder and/or popping candy to finish
Sea salt crystals

1. Place all ingredients in 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.

2. Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.

3. Bake in middle of a pre-heated oven 170ºC, 160ºC fan, Gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.

4. 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 Stork. Chill in refrigerator until firm.

5. 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.

6. 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.

Recipe courtesy of Stork

For more information, visit Bake with Stork

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