Chocolate
Cake with Caramel & Marmite Buttercream
Marmite; love it or hate it, you will adore this
cake! This cake is wonderfully light
with a salted caramel buttercream. Will
your friends & family guess the secret ingredient??
Makes 8
slices
Preparation
time: 15 minutes
Cooking
time: 40 minutes
Ingredients
For the cake:
175g chocolate,
chopped (minimum 60-70% cocoa solids)
175g butter, softened
175g caster sugar
4 eggs, separated
90g ground almonds
90g plain flour,
sifted
For the Caramel & Marmite Buttercream:
120g butter
440g soft light brown
sugar
180ml milk
2-3 tsp Marmite
500g icing sugar,
sifted
To decorate:
Flake Chocolate,
crumbled
Preparation method
1. Preheat the oven to
180ºC/160°C Fan/Gas Mark 4 and line two 18cm cake tin with baking parchment,
2. In a bowl melt the
chocolate over a pan of simmering water, make sure the bowl does not touch the
water. Remove from the heat and set
aside to cool.
3. In a large bowl beat
the butter and sugar with a wooden spoon or electric whisk until it is light and
fluffy. Add the egg yolks one at a time,
and beat well after each egg, now add the melted chocolate and ground almonds.
4. In a separate bowl
whisk the egg whites until you have soft peaks.
Using a large metal spoon gently fold through the flour and egg whites
until thoroughly combined.
5. Pour the cake mixture
into the two cake tins, spread evenly and bake in the oven for 18-20 minutes.
6. Remove the cake tins
from the oven and set aside until cooled slightly and turn out onto a wired
rack.
7. For the caramel
Marmite buttercream, melt the butter in a large pan over a low heat. Now add the brown sugar, milk and Marmite,
stir until it starts to boil. Let the
mixture boil for 1 minute and then place into a large bowl. Taste the mixture and add more Marmite if
necessary.
8. Now add half of the
icing sugar using a whisk and leave to cool thoroughly mixing occasionally
throughout the cooling. When fully cool
mix through the remaining icing sugar if it is still runny add more until you
have a spreadable consistency.
9. To assemble the cake,
spoon a third of the buttercream over one of the cakes and sandwich with the
other cake. Now cover the whole of the
cake with the buttercream using a palette knife and top with flaked
chocolate. Enjoy!
Looks really good! The flavour combination is very intriguing...
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