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
- 600 gram white chocolate melts
- 300 millilitre carton cream
Caramel mud cake
- 1Preheat oven to slow, 150°C. Lightly grease 1 x 23cm and 1 x 20cm round cake pan. Line bases and sides with baking paper.
- 2In 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.
- 3Using 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.
- 4Bake 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.
- 5Use a serrated knife to level the cakes and trim sides.
- 6Place 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.
- 7WHIPPED 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.
- 8Using 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.
- 9COLLAR: 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.
- 10Carefully peel paper off once chocolate has set. Position fresh flowers onto cake to decorate.
The Latest from Australian Women's Weekly Food
- Lamb shanksMay 26, 2022
- Ham and cheese croquettesMay 26, 2022
- Slow-cooked bologneseMay 26, 2022
- Basil, chickpea and vegetable stewMay 26, 2022
- 28 easy ways with bologneseMay 26, 2022
- Individual chocolate self-saucing puddingsMay 26, 2022
- Cauliflower parmigianaMay 26, 2022
- Classic lemon cheesecakeMay 26, 2022
- 30 fabulous fish curriesMay 26, 2022
- Red velvet cakeMay 26, 2022
- Mulled wineMay 26, 2022
- Silverbeet omelette with capsicum saladMay 26, 2022
- Spiced semolina and almond halvaMay 26, 2022
- 26 things you can make with a bottle of red wineMay 25, 2022
- Flourless orange & white chocolate cakeMay 25, 2022