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.
  • 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
  1. Preheat the oven to 150oC. Grease and line the base and sides of a 22cm cake tin.
  2. 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

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2 Responses to "Caramel Mud Cake"

  1. Meg says:

    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…


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