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Caramel mud cake

  • 0:20 Prep
  • 1:10 Cook
  • 8 Servings
  • Advanced

Ingredients

  • Melted butter, to grease
  • 200g butter, cubed
  • 200g white chocolate (Nestle brand), chopped
  • 200g (1 cup, firmly packed) dark brown sugar
  • 180ml (3/4 cup) hot water
  • 1 tablespoon golden syrup
  • 2 teaspoons vanilla essence
  • 2 eggs, at room temperature
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • Icing sugar, to dust

Method

  • 1
    Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
  • 2
    Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
  • 3
    Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
  • 4
    Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.

Source: taste.com.au

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