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You are here: Home / Cakes / Chocolate cake with marmite caramel buttercream

Chocolate cake with marmite caramel buttercream

March 20, 2011 by Becs 36 Comments

Chocolate cake with marmite caramel buttercream

For the March Clandestine Cake Club meeting the theme was “saucy sweet or sensual savoury”. I have been wanting to make caramel with marmite for a while – it was based on the fact marmite is salty and I just love salted caramel. I also recently tried marmite chocolate and absolutely loved it so much I regretted only buying bar of it! I think the marmite works wells in the caramel – I added marmite bit by bit testing all the way so that I didn’t overpower the caramel. You could add more if you want, it’s very much up to personal taste. The buttercream is adapted from Primrose Bakery cupcake book.

Ingredients

For the cake

  • 175g plain chocolate, broken into pieces (minimum 64% cocoa solids)
  • 175g softened unsalted butter
  • 75g unrefined caster sugar
  • 4 eggs, yolks and whites separated
  • 90g ground almonds
  • 90g plain flour, sifted

For the marmite caramel buttercream

  • 120g unsalted butter at room temperature
  • 180ml milk
  • 440g soft brown sugar
  • 480g icing sugar, sifted
  • 2tsp marmite
  • 2tbsp milk (may be required)

Instructions

Oven temp: 150°C/300°F/Gas Mark 2

  1. Grease and line two 17cm/7inch sandwich tins.
  2. Melt the chocolate in a bowl over a pan of simmering water until it melts. Do not let the bowl touch the water and never melt the chocolate directly in a pan as it goes grainy. Stir well.
  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 seperate bowl until soft peaks form. Do not go on beating or they will collapse.
  5. 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.
  6. 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.
  7. Remove the tins from the oven and leave to cool for a couple of minutes before turning them onto a wire rack.
  8. Once the cakes are nearly cooled, you can make the buttercream. It needs to used almost straightaway as it dries quite quickly and is hard to manipulate. 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.
  9. Taste test and add more marmite if desired (remember that the taste will become diluted with the addition of the icing sugar).
  10. 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.
  11. Once cooled, whisk in the remaining icing sugar and check the consistency. If too thick, add 2tbsp milk to loosen the buttercream.
  12. 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. Spead the rest of the mixture on the top and sides of the cake and smooth with a palette knife.

Filed Under: Cakes, Full size cake Tagged With: chocolate, marmite

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Comments

  1. Choclette says

    March 20, 2011 at 1:28 pm

    So what was the general verdict? I’m fascinated by this idea of marmite in chocolate. U haven’t tried it yet, but am now thinking I should perhaps try your buttercream in a cake to see what I think – scary stuff!!!

    Reply
  2. cooking fairy says

    March 29, 2011 at 4:42 pm

    Last night I re discovered Marmite….. my boyfriend was eating it on toast. I remember being a child and hated it….. then I tried some toast last night! my taste buds have refined!!! I am definately going to have a go at your recipe; I love chocolate and now like marmite……. Thank you!!! http://www.cookingfairy.co.uk xx

    Reply
  3. Lauraelizabeth says

    May 19, 2011 at 11:39 am

    This looks amazing! Will definitely be trying this one. x

    Reply
  4. Stephanie says

    May 19, 2011 at 8:12 pm

    This is genius! I started loving marmite when I moved to the UK (leeds, yay!) for a year for uni. Its so much more expensive here in canada but I have a giant jar that my flatmates brought me when they visited. I should put it to good use in some icing. Beautiful photos

    Reply
  5. Rebecca Joynes says

    August 11, 2011 at 9:46 am

    Sounds luscious, will have to try it sometime!

    Reply
  6. Thelittleloaf says

    March 28, 2012 at 10:27 am

    OMG – this looks incredible! Slightly scared about baking with Marmite but it looks so good.

    Reply
  7. Val Hamer says

    October 22, 2013 at 4:08 pm

    I have been after making this for ages. Just finished the icing but it seems rather runny. Hoping it will firm up soon!

    Reply
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  10. Patrick Jean Divorne says

    November 15, 2019 at 12:49 pm

    Great idea Becs to have added Marmite to this chocolate cake recipe.
    In Brazil I can’t find Marmite but I’m using a very similar product called Cenovit, with the same taste.
    Congratulations

    Reply
  11. Patrick Jean Divorne says

    November 15, 2019 at 1:00 pm

    Yes and not being able to find Marmite in Brazil … os “aficionados” can find a very similar product called Cenovit.
    In Brazil not being used to eat on the bread with butter they use it in the recipes with a great success.
    Cenovit has practically the same taste as Marmite.
    No deception and you will love it.

    Reply

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Hi! I'm Becs, one half of a newlywed couple from Leeds. I really love baking and a lot of the things I make are dairy-free since Mr LTT is dairy intolerant. Sometimes I make healthy stuff too. My desert island food would be dim sum!

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