Caramel Mud Cake

Posted by in Chocolate Recipes on April 30 2010 | Leave A Comment

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)
Caramel Mud Cake


Preheat oven to 160°C and line the base and sides of a 22cm round cake tin with non-stick baking paper.

Caramel Mud CakeCaramel Mud CakeCaramel Mud Cake

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.

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Comments On This Post

  1. Laura

    What gas mark / temperature setting did you use, Ben?

  2. Laura

    Ignore that comment – just noticed it. D’uh.

  3. Aaah, this looks just wonderful. I am a keen baker (some chocolate recipes on my site) – might have try this one out VERY soon!

  4. Try a Caramel Ganache to top this cake instead of a dusting with sugar…

    Caramel Ganache

    1/2 cup cream
    3/4 cup sugar
    250g white
    1/4 teaspoon sugar

    Bring the cream to the boil and then set aside.

    Combine sugar and water in a large saucepan. Whisking well, melt the sugar over med-high heat. Stir as the sugar melts. It will go from a clear liquid to a light brown. Should take 7-10 minutes.

    Add half of the hot cream to the caramel; stir to combine. The mixture could bubble and froth up (be careful). Add remaining cream, stir to combine and then let cool for 5 minutes.

    Return to heat, whisking, until smooth.

    Pour the hot caramel sauce over the chocolate (finely chopped). Slowly stir, from the centre, in one direction, until all the chocolate is melted.

    Let cool and make sure your cake is cool before you put the ganache on top…

  5. Jean

    Sounds amazing!

  6. This sounds outstanding and I also like the comment of adding a caramel ganache. Would that put it to far over the top? Or does it really matter! Think I’ll try it once with dark chocolate too. Just for fun.

  7. You can never have too much caramel 😉 I find because it is not that fake caramel taste it is not sickly…

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