Caramel mud cake

This sophisticated looking caramel mud cake is not only delicious, but perfect for weddings, christenings or any celebratory occasion when you need to feed a crowd.

  • 25 mins preparation
  • 1 hr 15 mins cooking
  • Serves 40
  • Print


Caramel mud cake
  • 500 gram chopped butter
  • 500 gram white eating chocolate, chopped, plus 200g extra, melted
  • 2 1/2 cup firmly packed dark brown sugar
  • 2 cup hot water
  • 1/4 cup golden syrup
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cup plain flour
  • 2 1/2 cup self-raising flour
  • 2 thick wooden skewers
  • 1 25cm and 1 x 15cm rounds cake boards
Whipped ganache
  • 600 gram white chocolate melts
  • 300 millilitre carton cream


Caramel mud cake
  • 1
    Preheat oven to slow, 150°C. Lightly grease 1 x 23cm and 1 x 20cm round cake pan. Line bases and sides with baking paper.
  • 2
    In a large, heavy-based saucepan combine butter, chocolate, sugar, water and syrup. Stir over a low heat until smooth and combined (do not boil). Transfer to a bowl. Allow to cool.
  • 3
    Using an electric mixer, beat eggs and vanilla into mixture. Fold in combined sifted flours. Scoop 4 cups mixture into 20cm pan. Pour remaining mixture into 23cm pan.
  • 4
    Bake for 1 1/4 hours, until smaller cake is cooked when tested. Cook larger cake a further 15-20 minutes, until cooked when tested. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
  • 5
    Use a serrated knife to level the cakes and trim sides.
  • 6
    Place base cake on cake board or plate, upside down. Insert skewer into centre to measure depth. Mark off depth and cut 6 even lengths of skewer. Insert into cake, spacing evenly apart 5cm from edge, to act as supports for the top cake.
  • 7
    WHIPPED GANACHE: Place chocolate in a heatproof bowl. Heat cream in a saucepan on medium until almost boiling. Pour over chocolate. Set aside for 5 minutes, stirring until smooth. Cover and chill for 30 minutes, until just set. Using an electric mixer, beat for 30 seconds, until light and fluffy.
  • 8
    Using a palette knife, spread top and side of larger cake with ganache. Place small cake board on top. Spread with a little ganache and top with smaller cake. Spread sides and top with remaining ganache.
  • 9
    COLLAR: Cut 2 x 8cm wide strips of baking paper, 32cm and 65cm in length. Place on a flat, clean surface. Pour extra melted chocolate along centre of each paper strip, using a palette knife to spread evenly. Set aside for 5 minutes, until partly set. Carefully, lift corners and wrap around base of large cake. Repeat with smaller collar. Allow chocolate to set.
  • 10
    Carefully peel paper off once chocolate has set. Position fresh flowers onto cake to decorate.

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