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Caramel mud cake
Caramel mud cake
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Indulgent caramel mud cake with gooey white chocolate ganache topping.
Ingredients:
  • 300g butter, chopped
  • 1 1/2 x 180g blocks white chocolate, chopped
  • 118.80 gm brown sugar
  • 376.25 gm caster sugar
  • 193.13 gm milk
  • 375.00 ml plain flour, sifted
  • 49.50 gm self-raising flour, sifted
  • 3 eggs, lightly beaten
  • 54.00 gm maple syrup
  • 2 x 180g blocks white chocolate
  • 166.65 gm thickened cream
Instructions:
  • In a saucepan, combine the butter, chocolate, sugars, and milk. Cook, stirring occasionally, until smooth, for about 5 minutes. Remove from heat and let it cool for 30 minutes.
  • 1. Preheat your oven to 150°C/130°C fan-forced and generously grease a 6cm-deep, 22cm round (base) cake pan. Line the base and sides with three layers of baking paper. 2. Combine the flours and egg with the chocolate mixture, then pour into the prepared pan. 3. Bake for 2 hours and 30 minutes, or until a skewer inserted comes out with crumbs clinging. If the cake starts to brown too quickly, cover it with foil. 4. Allow the cake to cool in the pan before serving.
  • Prepare White Chocolate Ganache: Combine white chocolate and cream in a microwave-safe bowl. Heat in the microwave on medium for 2 minutes, stirring halfway through, until smooth. Chill in the refrigerator for 15 minutes until thickened.
  • Cut cake in half horizontally. Place the bottom half on a plate. Spread half of the ganache on the bottom half of the cake. Top with the other half of the cake. Spread the rest of the ganache on the top of the cake. Just before serving, drizzle with maple syrup.

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