If you aren’t aware of Tesco’s ‘Bake On’ competition, they’ve been setting up weekly challenges coinciding with those on Great British Bake Off. This week’s challenge is to make a chocolate marble cake, so I decided I’d have a crack.
To be precise, what I decided to make was a chocolate marble cake with salted caramel and chocolate ganache, chocolate orange icing and chocolate orange fairy cakes with candied orange peel decorations around the edge. I knew this was going to be a big bake, I actually ended up baking for about 5-6 hours. But I’m pretty pleased with the results!
So recently I’ve gotten into the habit of taking a recipe and kind of just making a variation of it. I used to follow them to the gram, now I substitute pretty much anything that I can, so the following recipes aren’t exactly what I used, but they’re close enough!
I decided to start by getting the baking of the cakes themselves out of the way:
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely
(Ok, so for these I actually just put all the ingredients in one bowl and mixed – I’m a terrible human being).
Next I got started on the candied orange peel, as I knew this would take a fair amount of time to finish (there’s a lot of boiling and simmering!)
- Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
- Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
I then got started on my salted caramel so that the peel and caramel were on at the same time:
To make the icing, place the sugar, cream and salt in a saucepan and heat until the sugar dissolves, then allow to bubble for 5-6 minutes without stirring. Remove from the heat to cool for 10 mins and beat in the Stork. Chill in the fridge until firm. This should take about 30-60 minutes.
Then I got onto the ganache:
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
I used about 150g of icing sugar and didn’t put any zest or milk into the buttercream (mainly because I forgot), but this worked out for the best as I’d have had way too much otherwise.
Then I finally got to start decorating! I piped the chocolate orange buttercream on the cakes first, and then made the marble cake sandwich with salted caramel (which I have to say, was so easy to make and ridiculously tasty – totally gonna make this again!). I added most of the leftover caramel to my chocolate ganache and then spread that over the cake.
As the recipe suggested, I decided to make some salted caramel truffles too. I put it in the freezer for a little while first but to be honest I didn’t do that for long enough, so it was really soft and sticky when I came to rolling the truffles in cocoa powder. They still taste good all the same though!
When the orange peel was finally ready, I decorated the cupcakes and then took a million pictures (of course!).
Looking forward to sharing my cake with everyone at work this week!