Although I’ve sampled many of the sweet treats on offer at Hotel Chocolat, I had somehow managed to overlook their intriguing Cocoa Cuisine collection. A celebration of what cocoa and chocolate can contribute in the kitchen, the range includes everything from dips, dressings and desserts to cookies, cakes, cocoa pasta, chocolate spreads and much, much more.

When I was sent a tub of their Salted Caramel and Pecan Chocolate Spread, I knew exactly what I wanted to do with it. Kick back, relax, and use a big spoon to eat the whole lot in one sitting. Unfortunately, I had promised them I would do something a little more creative.

So, I dug out my trusty loaf tin, mixed up a basic batter, and produced a marvellous marble cake! Think vanilla infused sponge with mesmerising swirls of salty, sweet and nutty chocolate spread. Are you salivating yet?

The flavours seemed to intensify during baking, resulting in a cake that tasted far more complex than it looked.

You could of course make this with regular chocolate spread or salted caramel, but I’d urge you to at least consider the innovative ingredients on offer at Hotel Chocolat. The combination of flavours elevated this bake from what would otherwise have been a fairly plain cake to something far more impressive.

For obvious reasons, anything from the Cocoa Cuisine collection would also be an ideal Christmas gift for those that enjoy spending time in the kitchen {hint hint}. Did I mention that there’s gin?

Back to the bake. Adapted from an ancient American recipe for pound cake, the method is simple. You layer the batter and the chocolate, swirl them together and slide the pan into the oven for just over an hour. Go on, give it a try.

You will need:

• 200g plain flour
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 220g unsalted butter
• 160g caster sugar
• 4 large eggs
• 2 tsp vanilla extract
• Hotel Chocolat Salted Caramel & Pecan Chocolate Spread

1. Preheat the oven to 160C/gas mark 3. Grease and line a 9×5 loaf tin.

2. Using a handheld or freestanding mixer, cream the butter and sugar until light and fluffy. This should take around 3-5 minutes. In a jug, lightly beat the eggs with the vanilla. In another bowl, combine the flour, baking powder and salt.

3. Gradually beat the egg mixture into the butter and sugar until fully incorporated. Add the flour mixture in three batches, beating slowly between each addition, until just incorporated. Continue to beat for a further thirty seconds.

4. Spread one third of the batter into the prepared pan, and then carefully spread half the caramel and pecan chocolate on top. Repeat with another third of the batter and the remaining spread. Top with the last of the batter. Lightly swirl the two mixtures together with a knife. A few swipes through the pan should do it, be careful not to over mix.

5. Bake for around 1hour and 15 minutes or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 15 minutes before turning out. The loaf will slice better if you wait for it to cool completely {around 2 hours}, but who’s got time for that? Cut yourself a slightly crumbly piece and enjoy!

Love Audrey xxx