Salted Caramel Marble Cake Recipe

Ideally use a good quality sea salt.

Salted caramel marble cake recipe. 2 cups granulated sugar. Watch great british bake off winner edd kimber show you how to make this amazing chocolate salted caramel marble cake. 1 cup light brown sugar packed. 1 8 inch cake time.

Melt 200g of dark chocolate and the elmlea double together and then chill until a spreading consistency. Split cake and sandwich together with half the icing. How much you add is completely up to you. Whatever the occasion celebrate in style with this showstopper of a cake.

This stunning cake recipe is surprisingly simple but looks and tastes divine. A salted caramel sauce will work perfectly well with this caramel cake recipe if that s what you d prefer. Your guests will love this cake during the holidays but you might get requests for it year round. While these tender cake layers taste divine it s the caramel frosting that really wows.

Layers of light chocolate sponge sandwiched with a dark chocolate ganache all encased in a mascarpone icing and topped with a sensational caramel drizzle and gooey sticky salted caramel popcorn. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Add the vanilla and the eggs one at a time adding a spoonful of flour and beating in between each egg. Top the frosted cake with a sprinkle of flaky sea salt for a fancy finish.

2 hours plus time to cool ingredients marble cake 2 1 4 cups cake flour 1 125 cups flour 1 1 2 cups sugar 1 5 tsp baking powder 1 125 tsp baking soda 1 125 tsp salt 2 1 4 sticks butter 3 eggs 1 cup sour cream 3 4 cup milk 3 tsp vanilla 1 2 cup. 250 g light soft brown sugar 150 ml double cream 140 g margarine 0 5 tsp salt 8 8 oz light soft brown sugar 5 3 fl oz double cream 4 9 oz margarine 0 5 tsp. It seems like salted caramel has been the flavour of the year for the last few years but it s easy to see why when cakes like this are made. A highly indulgent mixture of ganache.

Ingredients for the chocolate cake. Melt chocolate and elmlea together and then chill until a spreading consistency. Spread over the top and sides of the cake. Chill remaining ganache till firm.

Spread over the top and sides of the cake. Use to decorate the top of the cake. 2 and 3 4 cups all purpose flour not packed 1 and 1 2 cups unsweetened cocoa powder sifted. Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy.