Chocolate salted caramel marble cake
Serves 16 | prep 30 mins | total time
- 175g Stork Original Spread
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour, sieved
- 1 tsp baking powder, sieved
- 55g plain chocolate, melted
- 55g white chocolate, melted
For the salted caramel icing
- 250g light brown soft sugar
- 150ml double cream
- 1/2 tsp salt
- 140g Stork
For the ganache
- 200g plain chocolate
- 200ml double cream
- 2 tbsp cocoa powder
- sea salt
- Preheat the oven to 180°C, fan 160°C, gas 4. Place the cake ingredients in a mixing bowl except for the chocolate and beat with a wooden spoon until well mixed. Divide the mixture between two bowls and add melted dark chocolate to one bowl and white chocolate to the other.
- Place alternate spoonfuls into a greased and lined 20cm cake tin, and gently swirl with a skewer.
- Bake in middle of the oven for 50-60 minutes until risen and a skewer poked in comes out clean. Turn onto a cooling rack and cool.
- For the icing, place the sugar, cream and salt in a saucepan and heat until the sugar dissolves. Bubble for 4-5 minutes, not stirring. Allow to cool for 10 minutes and then beat in the Stork. Place in the fridge until firm.
- Split the cake horizontally and sandwich back together with half the icing. Place the chocolate and double cream in a heat proof bowl set over a pan of simmering water and leave until the chocolate has melted. Remove from the heat and beat until smooth. Cool for 10 minutes and then chill, stirring occasionally until thickened. Spread two thirds of the ganache over the top and around the sides of the cake.
- Stir the rest of the icing into the remaining ganache and chill until firm. Shape into small balls and roll in cocoa powder. Arrange on top of the cake and sprinkle over a little sea salt.