Chocolate salted caramel marble cake recipe

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  • Serves 16
  • 30 mins to prepare and 1 hr to cook
  • 504 calories / serving
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Chocolate Salted Caramel Cake Nologo

This rich chocolate cake is made all the more deliciously decadent through a velvety salted caramel icing - the ultimate cake for special occasions. 

Place all the ingredients for the all-in-one cake, except for the chocolate, in a bowl and beat with a wooden spoon until well mixed (2-3 minutes). Divide mixture in two and add the melted dark chocolate to one half and the white melted chocolate to the other. 

Place alternate spoonfuls of the mixture into a greased and bottom-lined 20cm cake tin, and gently swirl through the mixture with a skewer. Bake in the middle of a pre-heated oven at 170ºC, 160ºC fan, gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.

To make the icing, place the sugar, cream and salt in a saucepan and heat until the sugar dissolves, then allow to bubble for 5-6 minutes without stirring. Remove from the heat to cool for 10 mins and beat in the Stork. Chill in the fridge until firm. This should take about 30-60 minutes.

Split the cake and sandwich together with half the icing. Melt the chocolate and double cream together and then chill until it becomes a spreading consistency. Spread over the top and sides of the cake. Chill the remaining ganache until firm.

Pipe any remaining ganache in to swirls around the top of the cake and place a Zebra Triangle on top of each swirl.

Alternatively, use the remaining caramel icing to make truffles by taking a walnut size piece and rolling in to a ball, then rolling in cocoa powder or popping candy to finish. Or use the remaining caramel as a delicious sauce over ice-cream. 

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  • Ingredients

  • For the chocolate cake

  • 175g (6oz) Stork tub
  • 175g (6oz) caster sugar
  • 3 medium eggs, beaten
  • 175g (6oz) self-raising flour, sifted
  • 1 tsp baking powder, sifted
  • 55g (2 1/4oz) plain chocolate, melted
  • 55g (2 1/4oz) white chocolate, melted
  • For the salted caramel icing

  • 250g (8oz) light soft brown sugar
  • 150ml (5fl oz) double cream
  • 140g (4 1/2oz) Stork tub
  • 1/2 tsp flaked salt
  • For the ganache

  • 200g (7oz) plain chocolate
  • 200ml (7fl oz) double cream
  • To decorate

  • cocoa powder, sifted
  • popping candy
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  • Energy 2092kj 504kcal 25%
  • Fat 34.8g 50%
  • Saturates 15.3g 77%
  • Sugars 34.8g 39%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 45.4g Protein 4.4g Fibre 2g

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