Ingredient
Cake
175g margarine
175g caster sugar
3 medium egg
175g self-raising flour, sieved
1 tsp baking powder, sieved
55g plain chocolate, melted
55g white chocolate, melted
Salted caramel icing
250g light brown sugar
150ml double cream
140g margarine
1/2 tsp salt
Ganache
200g plain chocolate
200ml double cream
Cocoa powder and/or popping candy to finish
Sea salt crystals
Method
1. All-in-one: Place all ingredient in mixing bowl except for the chocolate and beat with wooden spoon until well mixed (2-3 minutes). Divide mixture into two and melted dark chocolate to one half and white chocolate to the other.
2. Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm cake tin, and gently swirl through mixture with a skewer.
3. Bake in middle of a pre-heated oven 170C for 50-60 minutes. Turn out, remove paper and cool.
4. To make icing, place sugar, cream and salt in a saucepan and heat until sugar dissolves and then bubble for 3-4 minutes not stirring. Allow to cool for 10 minutes and then beat in margarine. Chill in refrigerator until firm.
5. 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 cake. Chill remaining ganache until firm.
6. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate top of the cake. Sprinkle with salt crystals if preferred.
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