Caramel Mud Cake is a great alternative from the usual chocolate variety and this cake is easy to make and amazingly not sickly sweet.
For my daughters 17th, I had to come up with an alternative to chocolate mud cake as she does not like it (don’t know what is wrong with her!). So I played around with a few recipies that I had and came up with this one. It was a huge success with all her friends and large enough that there was plenty of left overs.
I had all intentions of making an icing Opera House, but Cyclone Oswald cut that idea short, as everything was so wet and humid that working with icing was just not going to happen, so a quick cardboard version had to suffice.
CARAMEL MUD CAKE Serves 24 or can be cut into small squares instead of wedges.
200g Butter, cubed
- 200g White Chocolate, chopped
- 1 cup Brown Sugar (firmly packed)
- 180ml hot water
- 1 tbsp Golden Syrup
- 1 tspn Pure Vanilla Essence
- 2 Eggs, at room temperature
- 2 cups Plain Flour
- 2 Cups Self Raising Flour
Spray a 25cm round pan with non-stick cooking spray. Place the pan over a piece of baking paper and trace a circle. Cut this out and place at the bottom of the pan.
In a large heavy based pan, place butter, chocolate, sugar, water, golden syrup and vanilla essence and stir over medium heat until everything is melted and well combined. Remove from heat and allow to cool for 30 minutes.
Add eggs, 1 at a time, whisking well after each addition.
Sift in all the flour and stir with a wooden spoon until well combined.
Pour mixture in the pan and bake in a pre-heated oven at 160oC for 50 – 60 minutes. Test with a skewer and ensure that it comes out almost clean. If the cake is colouring too much on top, cover with aluminium foil.
Allow cake to cool in the pan for 30 minutes before turning out onto a wire rack. Gently run a knife around the edges if it has stuck, but mine did not at all.
Let the cake cool to room temperature before icing.
CARAMEL FUDGE ICING
(I made a little less than the recipe below as I was going to have blue jelly around the edge to represent water, but it did not set)
- 3/4 cup Brown Sugar
- 3 tbsp Thickened Cream
- 90 gm Butter, chopped
- 1/2 cup White Chocolate, finely chopped
- 2 1/4 cups Icing Sugar, sifted
Place the sugar, cream, butter and white chocolate in a medium heavy based saucepan, and heat gently stirring all the time until well combined.
Remove from heat, and the icing sugar in the seperate lots, combining well with a wooden spoon between each addition.
Pour the icing on to the top of the cake and work quickly to spread over the top and sides. It sets fast and does not run.
Can be placed in the fridge or kept at room temperature. Cover with cling wrap or place in an air-tight container once the icing has cooled.