cake

Chocolate salted caramel marble cake
1. 

175g Stork margarine
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
55g dark chocolate, melted
55g white chocolate559, melted

Icing
250g Liqht soft brown sugar
150ml double cream
140g Margerine or butter

Ganache
200g dark chocolate 20Og
200ml double cream 2O0ml
cocoa powder and sea salt crystals to finish

Heat the oven to 140C

Put the margerine, sugar, eggs, sieved flour and baking powder in mixing bowl and beat with a wooden spoon until well mixed. Divide the mixture in two and add the melted dark chocolate to one half and white chocolate to the other

Place alternate spoonfuls of the mixture into a greased and base-lined 20cm cake tin, and gently swirl through with a skewer. Bake, in the middle of the oven, for 50-60 minutes. Turn out, remove paper and cool.

To make the icing, put the sugar, cream and half a tsp of salt in a saucepan and heat until the sugar dissolves. Allow to bubble for 4 minutes, without stirring. Leave to cool for 10 minutes, then beat in the margerine or butter. Chill until thick enough to spread.

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

Mix the remaining icing and ganache together to form into truffles, then roll in cocoa powder and space evenly around the top of the cake. Sprinkle with salt crystals if you like.

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