This caramel mud cake is rich, dense and delicious. If you love caramel, then this cake is for you!
- 125g unsalted butter, chopped
- 100g white chocolate, chopped coarsely
- 225g brown sugar
- 3/4 cup water
- 150g plain flour
- 1/3 cup (50g) self-raising flour
- 1 tsp vanilla essence
- 3 eggs, beaten lightly (use only 2 eggs for a denser cake)
Ingredients (caramel frosting):
- 185g butter, chopped
- 1.5 cups firmly packed brown sugar
- 1/2 cup (100ml) milk
- 2 cups pure icing sugar, sifted
Ingredients (chocolate ganache):
- 2/3 cup dark chocolate, roughly chopped
- 2 tabs double cream
- Preheat oven to slow. Grease 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
- Combine the butter, chocolate, sugar and water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in both flours, then essence and eggs.
- Pour mixture into prepared pan; bake in a slow oven for about 1 hour (see tip below). Stand in pan 10 minutes; turn onto wire rack to cool.
- Place cake, top side up, on serving plate; allow to cool.
- Slice cake in half sideways to form a base and a lid. Spread the base with a third of the caramel frosting; cover with the top half of the cake. Spread the remaining frosting over the the cake.
Method (caramel frosting):
- Melt butter in small saucepan.
- Stir in brown sugar and milk; bring to a boil. Reduce heat then simmer, uncovered, for 3 minutes. Remove from heat and allow to cool.
- Gradually stir in icing sugar until frosting is of spreadable consistency.
Method (chocolate ganache):
- Place dark chocolate and double cream in a small microwavable bowl.
- Heat on high for 15 second intervals, checking if the chocolate can be stirred.
- Once, the chocolate has melted enough to stir, stir until it is a smooth and shiny consistency.
- Allow the ganache to cool slightly, then place it in a piping bag. Using the piping bag, add a dot of ganache to the middle of the cake, then draw rings around it (like a target). Then, using a skewer, draw alternating lines back and forth through the rings to create a chevron appearance.
Tip: If the cake starts to rise above the tin but is not quite cooked, cover it loosely with foil.