Caramel Mud Cake Recipeserves 12
cooking time: 2 hours
For the Cake:
250g (1 1/4 cups), unsalted butter, diced
225g (1 1/4 cups) white chocolate, chopped
450g (2 1/4 cups, packed) brown sugar
360ml (1 1/2 cups) water
1 tsp vanilla extract
3 eggs, lightly beaten
280g (2 cups) plain flour
90g (2/3 cup) self-raising flour
For the Caramel Frosting:
100g (1/2 cup) butter, chopped
200g (1 cup, packed) brown sugar
80ml (1/3 cup) milk
250g (1 1/2 cups) icing sugar, sifted
Combine the butter, white chocolate, sugar and water in a medium-sized saucepan. Place over low heat and whisk constantly until the chocolate has all melted and the sugar has dissolved with the other ingredients. Turn the mixture into a large bowl and set aside to cool for 15 minutes.
When cooled, whisk in the eggs and vanilla extract then sift over and fold in the flours. Pour the resultant batter into a greased and lined deep 22cm (9 in) diameter springform cake tin (ensure that the paper comes 5cm (2 in) above the rim of the tin).
Transfer to an oven pre-heated to 150ºC (300ºF) and bake for about 2 hours, or until the centre is springy to the touch and a skewer inserted into the centre emerges cleanly (if the cake is browning too quickly cover the top with kitchen foil).
When done, remove from the oven, cover with a clean tea towel then set aside to cool in the tin.
When the cake has cooled, prepare the caramel frosting. Melt the butter in a small pan then stir in the sugar and the milk. Heat gently until the sugar dissolves then bring the mixture to a boil. Cook, stirring constantly, for 3 minutes then take off the heat and set aside to cool.
Work in enough of the sifted icing sugar to give your frosting a spreading consistency. Beat until smooth then spread evenly over the top of the cooled cake.
If kept in an air-tight tin the cake will keep for up to 4 days. Before it is iced (frosted) the cake is suitable for freezing.