Definitely check out this delicious recipe on my sister’s blog 😀
Last week one of my oldest friends celebrated her birthday, and naturally I wanted to make her a special, overindulgent mouthwatering birthday cake! A while back I took her a few of my Salted Caramel Chocolate Cookies and she really enjoyed them, so I decided to base this cake on their salted caramel chocolate flavour but as a traditional sandwich cake. This recipe is based on one I came across a looong time ago inside a packet of Stork butter, printed on the foil, that I have been saving for the right occasion. So what better than a best friend’s birthday 🙂
Salted Caramel Chocolate Marble Cake
You will need:
For the cake
6 oz/175g Butter
6 oz/175g Caster Sugar
6 oz/175g Self Raising Flour
1 Tsp Baking Powder
2 oz/55g Plain Chocolate
2 oz/55g White Chocolate
For the salted caramel icing
9 oz/250g Light Brown Sugar
5 fl oz/150ml Double Cream
4½ oz/140g Butter
½ Tsp Salt
Sprinkle of Chocolate Chips
Let’s get started!
- Preheat your oven to Gas Mark 5/190ºC/373ºF then grease and line two 8″ (20cm) cake tins with grease proof/baking paper.
- Beat together butter, caster, self raising flour, eggs and baking powder until smooth.
- Melt the chocolates separately, either in a bowl over a pan of simmering water or carefully in the microwave (Be careful not to let the chocolate burn!)
- Split the mixture into two bowls, then add melted plain chocolate to one and melted white chocolate to the other.
- Alternative spoonfuls of both mixtures into the prepared cake tins, gently swirling a skewer through the mixture.
- Bake in the oven for 25-35 minutes until a skewer inserted into the centre of the cakes comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the icing combine light brown sugar, double cream and salt in a medium sized heavy bottomed saucepan.
- Heat until the sugar dissolves, then bubble for 3-4 minutes not stirring.
- Cool for 10 minutes, then beat in the butter then chill in the fridge until firm.
- Sandwich together the two cakes with the half of the salted caramel icing, then cover the top of the cake with the rest of the icing.
- Sprinkle over a handful of chocolate chips to decorate.
- You are all done 🙂
What a decadent treat of a cake!! By far my favourite part of this recipe is the salted caramel icing, which is fast becoming one of my favourite combinations. Once you cut into the cake the beautiful swirls of white and plain chocolate become visible which adds an interesting twist on a traditional chocolate cake. I decided to make two cakes and sandwich them together with the salted caramel icing, however you could bake one large cake and cut it in half or keep it whole and just top which the icing.
This recipe would also work well for cupcakes, swirling the white and plain chocolate in mini individual cakes, topped with the salted caramel icing and a handful of chocolate chips. You could of course top this cake with something more extravagant than chocolate chips, like homemade chocolate truffles or a combination of white, dark and plain chips for a twist of colour 🙂 The final cake definitely met with approval and I would recommend making it for your next special occasion!
A Bake in the Life…