4 Chocolate Marble Cake with Caramel Icing

Take the butter out of the fridge about 30 minutes before you start — at room temperature it is much easier to work with. Put 75 g butter and 75 g sugar into a large Mixing bowl and beat the mixture for around 5 minutes on the highest setting until nice and fluffy.

Add a pinch of salt and 2 whole eggs. Beat the mixture for another 2 minutes on medium speed, so the eggs combine fully with the butter-sugar mixture.

Pour in 63 g milk and add 1 tsp Baking powder using the Measuring spoon. Finally, add 140 g Flour to the mixture.

Beat everything for 2 minutes on the highest setting until a smooth batter forms — the cake batter is now ready. For the marble pattern you now need three differently coloured batters: take three bowls and divide the mixture evenly, about 140 g per Bowl.

Preheat the oven to 170 °C fan. Melt 50 g white chocolate in the microwave for one minute at 600 watts and stir it through well so it melts completely. Add it to one of the three bowls and stir until you get an even mixture.

Do exactly the same as with the white chocolate, this time with 50 g Milk chocolate: melt, stir through well and work into the second Bowl.

Finally, the 50 g Dark chocolate — the process stays the same as with the two previous colours. Now you have three batters in three shades, and that's exactly what creates the pattern later on.

Fill the three cake batters into three large piping bags — a Measuring cup as a holder helps you fill them neatly. Spray the cake tin with Non-stick spray, so the cake can later be released without any trouble.

Pipe the different cake batters into the tin, alternating between them. Small portions in turn rather than three layers — this is how the classic marble pattern is created.

Now for the marbling: take a wooden skewer and carefully draw an "S" through the batter. Don't mix too much — otherwise the colours blend together and when you cut the cake there'll be no pattern left to see.

Bake the cake for 45 minutes in the middle of the preheated oven. Then check with the tip of a knife: if it comes out clean, it's done — if batter still sticks to it, give it another 5 minutes. Let the cake cool completely before releasing it from the tin. Place it on a Cake rack and put it in the freezer for 30 minutes: on that, the icing will later set nicely.

For the icing we use Caramel chocolate for melting (Deco melts). Melt the entire contents in the microwave for one minute at 600 watts, then stir through well. Pour it into a Measuring cup. Take the cake out of the freezer and set the Cake rack on a drip tray — or straight into the icing set with rack and container.

Pour the chocolate icing evenly over the cake so it is covered all over. Let it drip for about 5 minutes before carefully setting the cake onto a platter or a pretty plate.

Finally, sprinkle over a few Chocolate shavings with caramel flavour and a little roasted Hazelnut brittle — while the icing is still moist, everything sticks on its own.