Cooking Method: Baking
Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
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?
Ingredients
Adjust Servings
-
For the cake
- For the Caramel & Marmite Buttercream
- For the decoration
Instructions
- Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line two 18cm cake tin with baking parchment.
- 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.
- 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.
- 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.
- Pour the cake mixture into the two cake tins, spread evenly and bake in the oven for 18-20 minutes.
- Remove the cake tins from the oven and set aside until cooled slightly and turn out onto a wired rack.
- 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.
- 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.
- 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!