Ingredients
- 175 g (6.2oz) margarine
- 175 g (6.2oz) caster sugar
- 3 medium eggs
- 175 g (6.2oz) self-raised flour
- sieved
- 1 tsp baking powder
- sieved
- 55 g (1.9oz) plain chocolate
- melted
- 55 g (1.9oz) white chocolate
- melted
- 200 g (7.1oz) plain chocolate
- 200 ml (7fl oz) double cream
- 250 g (8.8oz) light soft brown sugar
- 150 ml (5.3fl oz) double cream
- 140 g (4.9oz) margarine
- 0.5 tsp salt
- 1 sprinkling cocoa powder and/or popping candy
- 1 sprinkling of sea salt crystals
Instructions
- Place all the cake ingredients into mixing bowl except for the chocolate and beat with a wooden spoon until well mixed (2-3 minutes).
- Divide mixture into two and add melted dark chocolate to one half and white chocolate to the other.
- Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.
- Bake in middle of a pre-heated oven 170 degrees C, 160 degrees C fan, Gas mark 3 for 50-60 minutes.
- Turn out, remove paper and cool.
- To make icing, place sugar, cream and salt in a saucepan and heat until sugar dissolves and then bubble for 4-5 minutes not stirring.
- Allow to cool for 10 mins and then beat in the margarine.
- Chill in refrigerator until firm.
- Split cake and sandwich together with half the icing.
- Melt chocolate and double cream together and then chill until a spreading consistency.
- Spread over the top and sides of the cake.
- Chill remaining ganache till firm.
- 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.
- Sprinkle with salt crystals if preferred.
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