Like most traditional cakes, creamed butter and sugar is the base of the entire marble cake. (Photo above, left.) And, like usual, I use a mix of granulated sugar and brown sugar in today’s recipe. You know I can’t live without my beloved brown sugar. Moisture! Flavor! You’d be silly not to use it in a giant cake like this. The first thing we’re going to do is prepare a basic yellow cake batter (photo above, right). You only need 1 batter for this marble cake recipe. The chocolate batter is made from the yellow batter. So, it all starts out the same!The yellow cake batter can also be left plain to make a traditional yellow layer cake. But since I’m on a chocolate binge with my recipes lately (sorry?), we’re adding chocolate to the batter to make it a marble cake. Like, real chocolate. More on that in a sec. So, instead of worrying about what people felt, and just doing what people expected me to do, you know? There were a couple of bereavements that were pivotal.”

I suggest using a minimum of 10 oz (300 g) of chocolate when tempering. Unless you’re using the sous vide method, in which case, there isn’t a minimum.There were no smart phones, so you either took a Kodak out with you or you paid for a keyring containing a group photo of you with your mates, taken by photographers who would be doing the rounds. And yes, I know being told to ADD water to the seized chocolate seems counterintuitive. However, the % of water used is important – so once you add enough, the chocolate will smooth out once more. Tempering Chocolate Top Tips and Notes Sad news for chocolate lovers as 2 fan-favourite bars are to be discontinued – after more than 60 years.

Place the bag in the water until the chocolate is melted (this won’t take long at all). Then reduce the water temperature to 27-28ºC/80-82ºF (or 26ºC/79ºF for milk/white chocolate) – you can speed up this process by adding ice-cubes to the water. Then, after turning 60, Joy decided to try 60 new things: “ That could be anything from trying a new food, to holding an owl – I’m going with somebody to do some spray painting graffiti art, so that’ll be added to my list.”

Have you made this recipe?

Based on the old Castle Irwell student village for University of Salford students, this hell hole contained drunken carnage like nowhere else and was an iconic part of student life in Salford – a rite of passage.

You can still get the original in Australia and New Zealand and import it over if you’re that dedicated to the cause. Personally, I’d like to see this in corner shops all around the UK. Credit: Galaxy

I've yet to meet someone who doesn't like caramel slice. There's something about the crisp base and chewy caramel centre which is just too hard to resist! Fox’s Echo bars were classic lunch box biscuits. They were discontinued and replaced with an inferior bar that we won’t even give any limelight. Frost and assemble cake: If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.