Mud cake – yum! Caramel – very yum! Caramel Mud Cake – well, my two year old thinks its yum – she managed to nibble at the edges of this cake in the time it took me to get the icing sugar out of the cupboard! So as much as I would love to show you a photo of this Caramel Mud Cake in all its yummy glory, the best I can offer is that the piece she saved me tasted really, really good…
To make this you will need…
- 200g butter
- 200g white chocolate
- 200g brown sugar
- 1 cup hot water
- 1 tbs golden syrup (or treacle)
- 2 tsp vanilla essence
- 2 eggs (at room temperature)
- 1 cup plain flour
- 1 cup self-raising flour
- Icing sugar (to dust)
Preheat oven to 160°C and line the base and sides of a 22cm round cake tin with non-stick baking paper.
Place the butter, chocolate, brown sugar, hot water, vanilla and golden syrup in a saucepan over a low heat and stir for 5 minutes until melted and the mixture is smooth. Leave aside for 20 minutes to cool.
Add the eggs, one at a time, beating well after each addition. Sift the self-raising flour and the plain flour together into the mixture. Stir until well combined.
Pour the mixture into the prepared cake tin and bake for 50-60 minutes (until a skewer comes out almost clean). Stand cake for 20 minutes before turning onto a wire rack to cool.
Dust with icing sugar to serve.