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Chocolate and Marmite Cake

V

A beautiful, moist chocolate cake with a surprising twist! Give this unique recipe a go.

by Lay The Table
Serves
8
Entertaining
Course
Dessert
Prep. Time
20 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Preheat the oven to 150°C/300°F/Gas Mark 2 and grease and line two 17cm/7inch sandwich tins.

2

Melt the chocolate in a bowl over a pan of simmering water until it melts.

3

Cream the butter and sugar together in a large bowl until frothy and light. Beat in the egg yolks bit by bit. Add the melted chocolate and the ground almonds.

4

Whisk the egg whites in a separate bowl until soft peaks form. Using a large metal spoon, gently fold the egg white and the flour into the mixture bit by bit until it has all been used.

5

Spread the mixture evenly into the sandwich tins and baker for 20 minutes. It’s a good idea to check them after 18 minutes, the sponge should be springy, not firm.

6

Remove the tins from the oven and leave to cool for a couple of minutes before turning them onto a wire rack.

7

In a large pan, melt the butter then mix in the brown sugar, milk and marmite, stirring until it comes to the boil, then boil for a minute.

8

Taste test and add more marmite if desired.

9

Remove from the heat, transfer to a large bowl and whisk in half of the icing sugar then leave to cool, checking and stirring regularly so that the consistency is regulated.

10

Once cooled, whisk in the remaining icing sugar and check the consistency. If too thick, add 2tbsp milk to loosen the buttercream.

11

Take 1/3 of the marmite caramel buttercream and spread on top of one of the cake bases. Then sandwich other cake base on top. Spread the rest of the mixture on the top and sides of the cake and smooth with a palette knife.

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