Recipe

Caramel mud layer cake

Decorated with an easy 'naked' butter cream frosting, vienna almonds and a sprinkle of edible flowers, this four-layer caramel mud cake will make an eye-catching centrepiece at any event. Simply stunning!

May 22, 2017 4:25am
  • 25 mins preparation
  • 1 hr 45 mins cooking
  • Serves 12
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Ingredients

Caramel mud layer cake
  • 500 gram unsalted butter, softened
  • 500 gram white eating chocolate
  • 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
  • vienna almonds, edible flowers, to serve
Butter cream
  • 250 gram unsalted butter, softened
  • 3 cup icing sugar mixture, sifted
  • 1/4 cup milk
  • 2 drops pink food colouring

Method

Caramel mud layer cake
  • 1
    Preheat oven to 150°C. Lightly grease 2 x deep 20cm round cake pans. 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. Divide mixture between pans.
  • 4
    Bake for 1 hour and 30 minutes until a skewer inserted comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
  • 5
    Use a serrated knife to level the cakes. Halve each cake horizontally.
  • 6
    Meanwhile, to make buttercream; in a bowl, using an electric mixer, beat butter until pale. Gradually add half icing sugar until combined. Beat in milk and remaining icing sugar until smooth. Transfer half icing to a bowl and tint pale pink with a little food colouring.
  • 7
    Fill cakes with un-tinted buttercream. Using pink butter cream roughly ice around top and sides of cake.
  • 8
    Serve cake topped with vienna almonds and edible flowers.

Notes

To make vienna almonds preheat oven to 180°C. Line an oven tray with baking paper. Arrange 250g whole blanched almonds on baking tray. Bake for 10-15 minutes, until light golden. In a medium, heavy-based saucepan, combine 1/2 cup sugar, 1/4 water and 1 teaspoon vanilla bean paste. Stir over medium heat until sugar dissolves. Bring to boil. Cook, without stirring, for 8-12 minutes, until just golden around the edges. Add almonds to toffee with 2 teaspoons butter, gently stirring to coat. Pour onto tray. Use a wooden spoon to spread into a single layer. Set aside for at least 30 minutes. Break up toffee-coated nuts and store in an airtight container.

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