Caramel Mud Cake
Cooking Time
70 – 120 minutes depending on your equipment
Ingredients
• 200g Chopped butter
• 200g Good white chocolate
• 250g Dark brown sugar
• 180ml Hot water
• 1 ½ tbsp. Golden syrup
• 2 tsp. Vanilla extract
• 2 eggs (room temperature)
• 150g Plain flour
• 150g Self-raising flour
Directions
1. Preheat oven to 160°C. Prepare 8" cake pan with non-stick spray and baking paper.
2. Melt butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based pot. Stir over medium-low heat until chocolate melts and mixture is smooth. Set aside to cool.
3. Add 1 egg at a time, beating well after each. Slowly sift combined flours over wet ingredients and mix until well combined.
4. Pour mixture into pan and bake in preheated oven for 70-120 mins or until a flat blade knife comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool.
This is fabulous with my caramel ganache…..and even better warm with ice cream ;)
Enjoy xx
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
19 Comments
Sounds delicious! What is golden syrup and vanilla essence. I have never heard of those.
Hi Jennifer, Golden syrup is a pale treacle.Normal treacle is too bitter to use in this recipe so if I were you I would try and source some Golden Syrup. I’ve had a look and Google tells me that you can buy it in most supermarkets in America. I’m in Australia and Golden syrup was originally from England so I’m not sure where you are.Vanilla Essence is I believe the same as Vanilla Extract. Good luck, would love to know how you go with the Golden Syrup and what you think of the cake. Raewyn :)
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
Raewyn. Thanks for the Info. I am in the US. I will have to figure out where I can buy Golden Syrup. I had feeling vanilla essence was the same as extract but I wanted to be sure. I will definitely let you know when i make. It will have to go on the list to try :)
Hi, I find vanilla essence isn’t as strong as vanilla extract so if using extract you should only use half the amount you’d use of essence. Extract is more concentrated and stronger.
By the way cake sounds delicious Raewyn. Definitely on my list now. Thanks for posting.
Yum, yum, yum!!! Thanks for sharing Raewyn, sounds absolutely scrumptious xo
Kate, Australia - visit me at http://www.facebook.com/thegreedybaker
Thanks again PrimaCakesPlus, good luck with the Golden Syrup…the other US cakers I have spoken to have all managed to track it down :)
Thanks Minicake for the info about extract versus essence, hope you like the result :)
Thanks Kate, you’re such an amazing baker thay you could probably improve this recipe…let me know what you do with it :) xxx
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
We made this yesterday, didn’t get a chance to make the ganache it was cut up and eaten with cream & ice cream and I’ve had a slice tonight with warm custard very nice, will almost certainly make again and proberly very soon xx
Thanks so much for the feedback Welcometreats! That’s great to hear..enjoy :) x
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
raewyn
Finally made the cake after weeks for a bake sale at my work. I didn’t realize it was only 1 8" so I need to make another batch tomorrow so I can put the caramel ganache on it.
I did save a little so I could make a simpler and my hubby and love it! He thinks it tastes like waffles with syrup.
