Recipe Test: Caramel Mud Cake
I’ve had one of those weeks – the kind where you wonder if attempting to cook is a good idea, as it’s likely to end in a fire and/or trip to the hospital – I actually managed to set fire to a packet of butter while cooking a steak the other day. After flicking through a few cookbooks, I decided to try and make the caramel mudcake from the Australian Women’s Weekly mini cookbook “baking favourites” – a surprisingly easy recipe that doesn’t need a mixer.
180g white eating chocolate, chopped
185g unsalted butter, chopped
1 cup firmly packed brown sugar
1/2 cup golden syrup
1 cup milk
1 1/2 cups plain flour
1/2 cup self raising flour
White chocolate ganache
1/2 cup cream
360g white eating chocolate, chopped
- preheat oven to 160C (320F) / 140C (285F) fan forced. Grease a 22cm round cake pan and line with baking paper.
- combine chocolate, butter, sugar, syrup and milk in a large saucepan; stir over low heat until smooth. Cool for 15 minutes.
- whisk in sifted flours and eggs. Pour mixture into pan and bake for 1 1/2 hours. Cool cake in pan.
- make white chocolate ganache: bring cream to the boil, remove from heat, add chocolate and stir until smooth. Refrigerate, stirring occasionally, for 30 minutes.
- turn cake onto plate and spread with ganache.
- mmm…tasty mudcake.
I didn’t have as much chocolate left for the ganache as the recipe asked for (I started with a 375g pack of Nestle melts) but there was still plenty to cover the top of the cake. The end result was lighter than I expected, moist with a rich caramel flavour. The white chocolate ganache went well with the cake, as did some soft whipped cream.
If you’re after a no-fuss cake recipe that’s a bit more interesting than a boring old sponge, give this one a go.