CARAMEL MUD CAKE
I developed this recipe because a very good friend of mine LOVES them… personally I’m still a huge fan of my Chocolate Mud Cake, which you can find HERE.
This cake is basically the same as my chocolate mud cake with a few changes, it cooks low and slow you can cut it into halves or thirds and add butter cream if you want or you can just dust it with icing sugar for drizzle it in a little white chocolate as I have done.
You can substitute out the white chocolate for caramilk (if you can find it) or even caramel buds, but white chocolate works very well. The most important ingredient is the butterscotch cream liquor. It doesn’t matter which on you use, but this gives it a lovely moist texture and caramel flavour with the alcohol all being burnt away during cooking.
Ingredients
400g sugar
200g white chocolate
250g unsalted butter (softened)
200g butterscotch cream ( I use kilkenny butterscotch cream from Dan Murphy’s)
420g self raising flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
60g oil (I use EVOO)
125g buttermilk (you can definitely use milk, butter buttermilk is better)
2 teaspoons vanilla
4 large eggs
Method
1. Preheat oven to 150°C and prepare a 22 – 24 cm spring form tin, with the paper quite high up the sides
2. Place sugar, broken chocolate, softened butter and liquor into a saucepan and cook on a low heat until chocolate is melted and sugar is dissolved. Make sure it is a very low heat and you are stirring constantly.
3. Place all other ingredients including chocolate mixture into a mixing bowl (except eggs) and whisk until well combined.
4. Place egg into mixture one at a time, making sure they are beaten in before adding the next.
5. Pour mixture into a prepared tin and cook in the preheated oven 150°C for 90 minutes.
6. Remove from the oven (see tip), and leave in the tin until completely cooled down.
7. Remove from tin and when completely cool, cover with icing sugar, ganache, butter cream, fruit, how ever you would like to dress your cake!
TIP: cooking time will always depend on your oven as some are hotter than others, but please don’t let it go over 150°C as it will burn on the outside and not cook in the middle.
TIP: if you can turn off your oven and leave the cake in to oven to cool, it it sis less likely to fall in the middle of the cake
the centre.
Thermomix Method
- Preheat oven to 150°C and prepare a 22 – 24 cm spring form tin, with the paper quite high up the sides
- Measure sugar in the mixing bowl and mill 10 seconds/speed 10.
- Add chocolate broken into pieces and mill 10 seconds/speed 8.
- Add softened butter, coffee and liquor and cook 5 minutes/50°/speed 2. Scrape down the bowl and make sure that all the chocolate has melted, if not pop it on again for another 1 minute/50°/speed 2.
- Place all other ingredients into mixing bowl (except eggs) and mix 20 seconds/reverse/speed 4, then scrape down the sides of the bowl.
- Place all the eggs into the mixing bowl and mix 30 seconds/reverse/speed 4.
- Pour mixture into a prepared tin and cook in the preheated oven 150°C for 90 minutes.
- Remove from the oven (see tip), and leave in the tin until completely cooled down.
- Remove from tin and when completely cool, cover with icing sugar, ganache, butter cream, fruit, how ever you would like to dress your cake!TIP: cooking time will always depend on your oven as some are hotter than others, but please don’t let it go over 150°C as it will burn on the outside and not cook in the middle.
TIP: if you can turn off your oven and leave the cake in to oven to cool, it it sis less likely to fall in the middle of the cake
the centre.
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Enjoy Irresponsibly!
Liz xx
Liz xx
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