Caramel Mudcake
6:11 AM
This is a deliciously indulgent cake - perfect as a dessert or rich alternative to a standard cake. I love caramel, so I really enjoyed it - thanks to www.taste.com.au for the recipe. This picture is actually used in a published ebook novel, called "8 Slices of Cake", co-authored by an old school friend - so there's your trivia for the day! If you want to check it out, here's the link!
Melted butter, to grease
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing
125g butter, at room temperature
1 1/2 cups icing sugar
1/2 tablespoon golden syrup
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.
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.
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.
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.
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.
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.
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.
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.
Meanwhile, make icing: beat butter in a medium bowl until light and fluffy. Add half the icing sugar and beat until well combined. Add the golden syrup and beat. Add remaining icing sugar and beat again.
Cut cake in half horizontally. Spread middle with icing. Top the the rest of the cake and ice on top. Serve.
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| Little Mr having a turn at stirring... |
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| ...and not happy when it's big sister's turn! |
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