Name: Caramel mud cake
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 40
Ingredients: 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

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.

Looking for more mud cake recipes?

Ingredients

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

Method

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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