Caramel choc-chip mud cakes

  • 45 mins cooking
  • Makes 9 Item
  • Print


Caramel choc-chip mud cakes
  • 90 gram white eating chocolate, chopped coarsely
  • 90 gram unsalted butter, chopped coarsely
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 tablespoon golden syrup or treacle
  • 1/2 cup (125ml) milk
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 egg
  • 2 tablespoon milk choc bits
  • 2 teaspoon icing (confectioners') sugar


Caramel choc-chip mud cakes
  • 1
    Preheat oven to 160°C (140°C fan forced). Grease eight holes of two six-hole (½-cup/125ml) oval friand pans, line bases with baking paper.
  • 2
    Stir chocolate, butter, brown sugar, syrup and milk in medium saucepan, over low heat, until smooth. Cool 15 minutes.
  • 3
    Whisk in sifted flours and egg. Stir in Choc Bits. Divide mixture into pan holes.
  • 4
    Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.

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