Caramel Mud Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 250 g unsalted butter, chopped
- 200 g white chocolate, chopped
- 1 1⁄4 cups brown sugar
- 1⁄2 cup golden syrup
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups plain flour, sifted
- 2⁄3 cup self raising flour, sifted
- 300 ml sour cream
directions
- Preheat oven to 160°C (320°F) or 140°C (285°F) if fan-forced. Grease and line a deep 22 cm (8.5") cake tin.
- Place butter, chocolate, brown sugar and golden syrup in a medium sized saucepan. Cook over low heat, stirring, until chocolate is melted and the sugar has dissolved (you may not be able to get it to dissolve completely, that's still okay). Transfer to a large bowl and allow to cool slightly.
- Beat in the eggs and the vanilla essence.
- With an electric mixer, beat in the plain flour, self-raising flour, and sour cream until well combined.
- Pour into prepared tin.
- Bake for about 50 min, or until a skewer inserted into the centre comes out clean.
- Cool the cake in tin before turning out.
- Glaze with melted white chocolate, or with your favourite caramel frosting.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm an Aussie working in the UK. The range of available ingredients here is different from what I'm used to, and much less affordable -- so I'm always looking for creative things to do with the basics.