Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Shop
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Salted Caramel Marble Cake

Salted Caramel Marble Cake

By Stork Recipes
Published on 14 May 2021
If you have a sweet tooth, look no further for the ultimate slice of indulgence. Who knew salt and caramel would pair so well?
Shop for ingredients

Time and servings

1 hr 10 minsTotal time
16Servings
15 minsPrep time
55 minsCooking time

Ingredients

  • 3 medium of eggs
  • 175 g of stork original
  • 1 dusting of cocoa powder, to roll remainder of icing/ganache in
  • 1 sprinkle of sea salt crystals
  • 1 tsp of baking powder, sieved
  • 255 g of plain cook's chocolate, 55g of this needs to be melted
  • 150 ml of double cream
  • 0.25 tsp of salt
  • 200 ml of elmlea double
  • 55 g of white cook's chocolate, melted
  • 140 g of stork with butter
  • 175 g of caster sugar
  • 175 g of self raising flour
  • 250 g of light soft brown sugar

Method

  1. Step 1

    Place Stork Original, caster sugar, eggs, flour and baking powder in a mixing bowl and beat with a wooden spoon until well mixed (2 - 3 minutes). Divide mixture into two and add 55g of melted dark chocolate to one half and 55g of melted white chocolate to the other.

  2. Step 2

    Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.

  3. Step 3

    Bake in middle of a pre-heated oven 170ºC, 160ºC fan, Gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.

  4. Step 4

    To make icing, place light soft brown sugar, double cream and salt in a saucepan and heat until sugar dissolves and then bubble for 3-4 minutes not stirring. Allow to cool for 10 mins and then beat in Stork with Butter. Chill in refrigerator until firm.

  5. Step 5

    Split cake and sandwich together with half the icing. Melt 200g of dark chocolate and the Elmlea double together and then chill until a spreading consistency. Spread over the top and sides of the cake. Chill remaining ganache till firm.

  6. Step 6

    Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate the top of the cake. Sprinkle with salt crystals if desired.