Caramel Mud Cake
My niece had her birthday recently and requested I make a caramel mud cake for her. I had never made one before, so I looked up a recipe and found this one. It was delicious.
The icing is a little sweet for my liking, but with the addition of the raspberries it was delicious, as they are a little tart. She said it was her favourite cake so far.
Serve with vanilla ice cream.
The icing is a little sweet for my liking, but with the addition of the raspberries it was delicious, as they are a little tart. She said it was her favourite cake so far.
Serve with vanilla ice cream.
Recipe
Recipe adapted from the Australian Women's Weekly
Serves 10 or more
250g unsalted butter, chopped
200g white chocolate, chopped
2 1/4 cups (450g) firmly packed brown sugar
1 1/2 cups (375ml) water
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 cups (300g) plain flour
2/3 cup (100g) self raising flour
Caramel Icing:
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1 1/2 cups (240g) sifted icing sugar mixture, approximately
Serves 10 or more
250g unsalted butter, chopped
200g white chocolate, chopped
2 1/4 cups (450g) firmly packed brown sugar
1 1/2 cups (375ml) water
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 cups (300g) plain flour
2/3 cup (100g) self raising flour
Caramel Icing:
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1 1/2 cups (240g) sifted icing sugar mixture, approximately
Preheat the oven to slow (150C). Grease and line the base and side of a deep 22cm round cake pan. Bring paper 5cm above the side of the pan.
Combine the butter, chocolate, sugar and water in a medium saucepan, stir over a low heat until the chocolate and butter have melted and the sugar is dissolved. Transfer the mixture to a large mixing bowl; cool for 15 minutes.
Whisk in vanilla and eggs, then the combined plain and self raising flours. Pour the mixture into your prepared pan. Bake for 1 hour, then cover cake loosely with foil to stop over browning. Bake for a further 1 hour.
Cool cake in the pan.
Combine the butter, chocolate, sugar and water in a medium saucepan, stir over a low heat until the chocolate and butter have melted and the sugar is dissolved. Transfer the mixture to a large mixing bowl; cool for 15 minutes.
Whisk in vanilla and eggs, then the combined plain and self raising flours. Pour the mixture into your prepared pan. Bake for 1 hour, then cover cake loosely with foil to stop over browning. Bake for a further 1 hour.
Cool cake in the pan.
Caramel Icing: Combine the butter, brown sugar and milk in a small saucepan. Bring to the boil. Cook, stirring, for about 3 minutes, cool. Add enough icing sugar mixture to give a spreading consistency, stir until smooth. Spread cold cake with cooled caramel frosting.
Uniced cake can be made up to 4 days ahead; store in an airtight container at room temperature.
To decorate as pictured, I just used mini kit kats and fresh raspberries.
To decorate as pictured, I just used mini kit kats and fresh raspberries.
Enjoy!
