Marmite Buttercream Cake
This cake has a rather intriguing secret ingredient...
INGREDIENTS
For the cake
- 255g unsalted butter
- 250ml black coffee
Cocoa powder:
- Dark chocolate
- Light brown sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 egg yolks
- 190g plain flour
For your Marmite buttercream:
- 120g butter
- 440g light brown sugar
- 180ml milk
- 30g Marmite
- Icing sugar
- Chocolate shavings, to decorate
INSTRUCTIONS
- Preheat the oven to 180 C / 160 C and wash 3 x 7 inch cake pans and line the bases with paper.
- Put coffee and the butter together in a bowl and place over a pan of simmering water and heat, stirring till the butter is melted. Remove from the heat and add chocolate and the cocoa powder and blend together until the chocolate is melted. Insert vanilla and the brown sugar and blend together until blended. Add egg yolk and the eggs and dip into the batter until blended. Mix together the flour, baking powder and salt and then drizzle above the chocolate mixture, mixing together until blended.
- Divide the batter between the prepared pans weighing to create equivalent layers, and bake in the oven for approximately 30 - 35 minutes or until a skewer inserted into the cakes comes out clean.
- Melt the butter. Add Marmite and the sugar and stir fry till it begins to bubble. Allow the mixture boil for 1 second and then put into a bowl that is big. Taste the mixture whenever needed, and add Marmite.
- Add half the icing sugar and leave to cool mixing during the cooling. Add more till you've got a 22, when cool combination through the icing sugar if it's still runny.
- To assemble the cake, then spoon about 1/4 of those buttercream over among sandwich and those cakes together with the cake that is other replicate with the cake that is next. Cover all of the cake with all the buttercream working with a knife top with chocolate. Enjoy!