Caramel Mud Cake
Caramel Mud Cake
Recipe type: Cake
Prep time:
Cook time:
Total time:
Serves: 12
This cake can be made up to four days ahead of time; store in an airtight container at room temperature.
Ingredients
- 250g unsalted butter, chopped
- 200g white chocolate, chopped
- 2 1/4 cups firmly packed brown sugar
- 1 1/2 cups water
- 1 tsp vanilla extract (or 2 tsp of essence)
- 3 eggs, lightly beaten
- 2 cups plain flour
- 2/3 cup self-raising flour
Instructions
- Preheat the oven to 150oC. Grease and line the base and sides of a 22cm cake tin.
- Combine the butter, chocolate, sugar and water in a medium saucepan, whisk over a low heat until the chocolate is melted and the sugar dissolves. Transfer the mixture to a large bowl, then cool for 15 mins. Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into the prepared tin and bake in a slow oven for apporx 2hrs. Cover cake loosely with foil if it's over cooking. Cool the cake in the tin covered with a clean tea towel.
For a caramel frosting to ice this cake click here
Hey Sam, have you used this under fondant? Is it dense enough to use for a mad hatter shape? Would you use with white or dark choc ganache?? Struggling to find a caramel mudcake that is ‘caramely’ enough…
Hi Meg, After our chat did you go with this cake for your Mad Hatter? I’d love to know how it went…