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Chocolate Salted Caramel Marble Cake

Chocolate Salted Caramel Marble Cake

Brought to you by: Stork

Prep time:

Cook time:

A brilliantly decadant cake sure to impress everyone!
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  • 315g Stork, 175g for the cake, 140g for the salted caramel icing
  • 175g caster sugar
  • 3 medium eggs
  • 175g self-raising flour, sieved
  • 255g dark chocolate, 55g melted, 200g for the ganache
  • 55g white chocolate, melted
  • 350ml double cream, 150ml for the salted caramel icing, 200ml for the ganache
  • 250g light soft brown sugar
  • 1 tsp baking powder, sieved
  • ½ tsp salt

Recipe tips / Prepare ahead

Pre-heat the oven to 170ºC/160ºC fan/ Gas mark 3. Grease and bottom-line a 20cm cake tin.


Step 1

Place 175g of stork, the caster sugar, the eggs, the self-raising flour and the baking powder into a mixing bowl and beat with a wooden spoon until well mixed (2 - 3 minutes). Divide mixture into two bowls and add the melted portion of the dark chocolate to one half and the melted white chocolate to the other.

Step 2

Place alternate spoonfuls of mixture into the cake tin, and gently swirl through mixture with a skewer.

Step 3

Bake in middle of your pre-heated oven for 50-60 minutes. Turn out, remove paper and cool.

Step 4

To make the icing, place the brown sugar, 150ml of double cream and a pinch of salt in a saucepan and heat until sugar dissolves. Then, bubble for 4-5 minutes not stirring. Allow to cool for 10 mins and then beat in Stork. Chill in refrigerator until firm.

Step 5

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

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. Finally, as an optional extra sprinkle the finished cake with salt crystals.

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