This delectably dense and incredibly easy, melt-and-mix caramel mud cake is sweetened by the addition of thick caramel. It's delicious served with an extra drizzle of caramel sauce over the light and fluffy whipped ganache icing.
Ingredients
- 250g unsalted butter
- 100ml thickened cream
- 395g can caramel Top 'n Fill
- 1/2 cup firmly packed brown sugar
- 300g Caramilk or white chocolate
- 3 eggs, lightly whisked
- 1 1/4 cup self-raising flour
- 1 cup plain flour
Caramel Ganache Icing
- 300g Caramilk or white chocolate, finely chopped
- 200ml thickened cream
- 50g butter
- Caramel sauce, to drizzle
Method
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Step 1Preheat oven to 150°C.
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Step 2Grease a 22cm cake tin and line the base and sides with baking paper.
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Step 3Melt butter, cream, caramel, sugar and chocolate in a large saucepan over a medium heat. Stir until chocolate is melted and the mixture is smooth. Leave to cool.
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Step 4Whisk in eggs. Sift flours and fold through caramel.
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Step 5Pour into prepared cake tin. Bake for 30 mins then cover loosely with foil and cook for another 30 minutes or until an inserted skewer comes out almost clean.
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Step 6Leave to cool in the tin for 15 minutes before turning onto a wire rack to cool completely.
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Step 7For the icing, melt chocolate, cream and butter in a small bowl in the microwave for 60-90 seconds. Keep stirring until the chocolate is melted and combined. Refrigerate for at least one hour or until cold. Whisk until pale and fluffy.
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Step 8Spread icing over the cooled cake and drizzle with caramel sauce.
Recipe Reviews (1)
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