A Bake in the Life: Salted Caramel Chocolate Marble Cake

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 🙂

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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

3 Eggs

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

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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.

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  • 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.

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  • 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.

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  • 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.

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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…


A Bake in the Life: Chocolate Marbled Cheesecake Muffins

Cake tends not to last very long in my house, so I am always looking out for quick and delicious recipes that are easy to eat or pack for lunches at work. This basic chocolate muffin recipe is one of my favourites and muffins are the perfect portable cake! The addition of bicarbonate of soda gives them a light texture, and the simple recipe means you can adapt the muffins according to your own tastes 🙂 I chose to combine the original chocolate muffin with a cream cheese marbled filing along with white chocolate chips to create these Chocolate Marbled Cheesecake Muffins.


Chocolate Marbled Cheesecake Muffins

You will need:

9 oz/255g Self Raising Flour

½ Tsp Bicarbonate of Soda

½ Tsp Salt

5 oz/ 150g Caster Sugar

3 Tbsps Cocoa Powder

1 Egg

8 fl oz/ 240ml Milk

1 Tsp Vanilla Extract

3 fl oz/ 90ml Vegetable Oil

3 oz/85g White Chocolate Chips

4 oz/110g Cream Cheese

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Let’s get started!

  • Preheat your oven to Gas Mark 5/190ºC/375ºF and line a 12 cup muffin tin with paper cases.
  • Begin by combining cream cheese and 3 tbsps of caster sugar together in a bowl, set aside.

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  • In a large bowl sift together flour, bicarbonate of soda, salt, sugar and cocoa powder, add the chocolate chips.

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  • Beat together the egg, milk, vegetable and vanilla in a measuring jug.
  • Pour all the wet ingredients into the dry and stir until combined.

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  • Fill up each muffin case about half full with batter, drop about a teaspoon of the cream cheese/caster sugar filling on top and then finish with the remaining chocolate batter.

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  • Bake for 20-25 minutes until well risen and the tops spring back to the touch.
  • Allow to cool in the tin for 5 minutes then remove and cool completely on a wire rack.
  • You are all done! 🙂August 2014 056

I’m really pleased with how these muffins turned out! The light chocolate is complemented well with the soft cream cheese and sweet white chocolate. When you break open the muffin, the beautiful marbled layers become visible as do the chocolate chips. While the bicarbonate keeps the muffins light and airy, the cream cheese ensures they stay moist and moreish. If you like you could top them with a matching cream cheese frosting, however this could be a little messy so you could always just use a light dusting of icing sugar 🙂

A Bake in the Life…

A Bake in the Life: Chocolate Chip Muffins

I make a lot of muffins, some of which require special ingredients that you don’t always have in your cupboard or that you don’t usually pick up during a weekly shop. However, sometimes I just want a quick, tasty and simple muffin recipe that I can make straight away without having to plan in advance or run out to my local shop. These chocolate chip muffins are perfect for such an occasion, as all the ingredients are required for basic baking and the chocolate, well… I always seem to have some in my house 🙂   


Chocolate Chip Muffins

You will need:

10oz/280g Plain Flour

1 tbsp Baking Powder

Pinch of Salt

4oz/115g Caster Sugar

6oz/175g Chocolate Chips/Chunks

2 Eggs

9 fl oz/250ml Milk

3oz/85g Butter, Melted and Cooled

1 tsp Vanilla Flavouring/Extract


Let’s get started!

  • Preheat the oven to 200ºC/400ºF/Gas Mark 6. Grease a 12 cup muffin tray or line with paper cases (As I am using my silicone muffin trays I just lightly greased each cup).
  • Sift together the flour, baking powder and salt.


  • Stir in the chocolate chips/chunks and sugar.


  • Beat together the eggs, milk, melted butter and vanilla extract (I usually just do this in a measuring jug).


  • Pour the wet ingredients into the dry and mix gently until just combined.


  • Pour the mixture into the muffin trays (I usually pour the mixture back into the measuring jug to allow easy distribution between muffin cups).


  • Bake for around 20 minutes until well risen, firm to the touch and light brown.


  • Leave the muffins to cool for a few minutes in the tray before transferring to a wire rack and cooling further.
  • You are all done! 🙂


Chocolate chip muffins are always popular! This recipe is really quick and simple, only taking around 30-40 minutes from start to finish – which makes them perfect for new bakers as well as those in a rush. The muffins have a subtle vanilla flavour, with plenty of gooey chocolate chips throughout (If you eat them warm – which I definitely recommend!). The recipe is pretty much as basic a muffin recipe as you can get, so it is easily personalised to your tastes, or what you have in your cupboard. For example, you can substitute the chocolate chips for glace cherries, walnuts, pecans or even some crystallised ginger. You can of course change the vanilla flavouring/extract as well if you want, or leave it out all together. It’s up to you 🙂

A Bake in the Life…

A Bake in the Life: Chocolate Tiffin

When I first became interested in blogging one of my main influences was a blog that one of my close friends from university started, called Newbie Science. As well as writing posts based around the world of undergraduate science and now postgraduate science journalism, Sarah also writes about her experiences of student life (Including some very delicious recipes that I have first hand experience taste testing!).

A major part of being a student is learning how to manage your finances and of course learning to save money wherever you can. As much as I love baking, sometimes it can be really expensive, especially for some of the more adventurous recipes. So myself and Sarah decided to work together to make something tasty without spending your entire student loan in one go! One recipe that is very money friendly and that is an old favourite with both of us is fridge chilled tiffin. All the ingredients are easy to find and can be changed based on what you can find, everything is also really inexpensive which is always brilliant!


Chocolate Tiffin

½oz/10g Caster Sugar

4oz/110g Butter

4 tbsp Golden Syrup

2 tbsp Cocoa Powder

3½oz/100g Milk Chocolate

9oz/250g Digestive Biscuits

4oz/110g Glacé Cherries, Raisins, Marshmallows, Walnuts, Malted chocolate balls (Any combination of fillings you like really!)


Let’s get started!

  • Put the biscuits into a sandwich bag and bash into varied size crumbs/bits.


  • Add the cherries/raisins/marshmallows/walnuts/malted chocolate balls.


  • Melt the butter, sugar, syrup, chocolate and cocoa powder in a saucepan over a low heat.


  • Pour over the biscuit mixture and stir until combined.


  • Tip into a lined tin and flatten down evenly (We used a loaf style tin and lined it with cling film to make it easy to remove when chilled).
  • Set in the fridge until solid (You may want to cut into slices/bars before it is too well set and this can be difficult if rock solid).


  • If you want to you can sieve icing sugar over the slices/bars for decoration.
  • You are all done! 🙂

I really love this tiffin as not only is it easy to make but it tastes delicious. The recipe is completely variable, so you can use whatever you have – We chose to use glacé cherries, marshmallows and malted chocolate balls as that’s what I had in my cupboard. If you prefer a more biscuity tiffin you can add more digestives, or alternatively if you prefer a more chocolately tiffin you can add more milk chocolate. If you haven’t made tiffin before you definitely need to give it ago! 🙂


A Bake in the Life…

A Bake in the Life: White Chocolate Chip Cookies

I have been looking for the perfect cookie recipe for a really long time. Personally I like my cookies chewy on the inside, slightly crispy on the outside and full of chocolate chips. So when I found this cookie recipe and it described them as being like Millie’s cookies (Which are probably my favourite cookies!) I knew I had to try it out and see if it was true. The results were so completely delicious and honestly tasted just like Millie’s cookies that I had to share the recipe!


White Chocolate Chip Cookies

You will need:

4½oz/125g Butter

3½oz/100g Light Brown Sugar

4½oz/125g Caster Sugar

1 Beaten Egg

1 tsp Vanilla Flavouring/Extract

8oz/225g Self Raising Flour

½ tsp Salt

7oz/200g Chocolate Chips (You can use plain/dark/white, or something different like cherries/desiccated coconut/walnuts/pecans – whatever you like really!)


Let’s get started!

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Grease and line a baking tray with grease proof paper/baking paper (I could only fit 6 cookies on each tray, so I had to do them in several batches).


  • Cream together the butter and sugars until smooth.


  • Add the vanilla and egg, and combine well.
  • Sift in the flour and salt then add the chocolate chips/any other filling.


  • Roll the dough into walnut sized balls, place on the baking tray and flatten slightly.


  • Bake for around 7 minutes for a nice chewy texture, if you prefer a more crunchy cookie bake for around 10 minutes.
  • Allow to cool on the tray for a few minutes then transfer to a cooling rack.


  • You are all done! They taste great warm, but you can also leave them to cool completely and enjoy cold 🙂

I really love this recipe. The cookies are super easy to make for those who aren’t very confident when it comes to baking. While for those who are more confident bakers it has lots of room for experimentation. If you prefer a chocolate cookie, you can add in a few tbsp of cocoa powder. This recipe is also really easy to change if you don’t feel like using chocolate chips. The next time I make these cookies I think I will be trying out some of my favourite Millie’s cookies: Cherry & Coconut, and Walnut & Chocolate Chip. Which I’m sure will be very soon as they are really delicious and very moreish. I would definitely recommend giving them a go!

A Bake in the Life…