Name: Caramel mud cake
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 250 gram unsalted butter, chopped; 200 gram white chocolate, chopped; 2 1/4 cup (450g) firmly packed brown sugar; 1 1/2 cup (375ml) water; 1 teaspoon vanilla extract, or 2 teaspoons vanilla essence; 3 eggs, lightly beaten; 2 cup (300g) plain flour; 2/3 cup (100g) self-raising flour; Caramel frosting; 125 gram butter, chopped; 1 cup (200g) firmly packed brown sugar; 1/3 cup (80ml) milk; 1 1/2 cup (240g) sifted icing sugar mixture

Caramel mud cake

The caramel frosting has a cheeky burnt sugar edge that serves as the perfect pairing for this indulgent mud cake. It's an excellent teatime cake, and the perfect post-dinner dessert.

Serves 8

Cook

Ingredients

250 gram unsalted butter, chopped

200 gram white chocolate, chopped

2 1/4 cup (450g) firmly packed brown sugar

1 1/2 cup (375ml) water

1 teaspoon vanilla extract, or 2 teaspoons vanilla essence

3 eggs, lightly beaten

2 cup (300g) plain flour

2/3 cup (100g) self-raising flour

Caramel frosting

125 gram butter, chopped

1 cup (200g) firmly packed brown sugar

1/3 cup (80ml) milk

1 1/2 cup (240g) sifted icing sugar mixture

Method

1.Preheat the oven to 150°C (130°C fan-forced). Grease and line the base and side of a deep 22cm round cake pan, bringing paper 5cm above the side of the pan.

2.In a medium saucepan, combine butter, chocolate, sugar and water. Whisk over low heat until the chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl; cool for 15 minutes.

3.Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into prepared pan. Bake for about 2 hours. Cover cake loosely with foil if it is over-browning.

4.Cool the cake in the pan covered with a clean tea towel.

5.To make caramel frosting, melt butter in a small pan, stir in brown sugar and milk, then bring to boil. Cook, stirring, for about 3 minutes, cool. Add enough sifted icing sugar mixture to give a spreading consistency, and stir until smooth.

6.Spread cold cake with caramel frosting.

This cake can be made four days ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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