Caramel mud cake

Still procrastinating instead of studying for all my exams.

Made a caramel mud cake for my dad's birthday today! Had a tin of caramel top n fill in the pantry too so used some of that in the icing to make it extra caramelly.

I haven't made this cake before so was a little apprehensive about putting so much effort into the icing without knowing whether the actual cake turned out any good or not!

Used the taste.com.au recipe for the cake and the icing is from Joy the Baker

Caramel Mud Cake

Ingredients
200g butter, cubed
200g white chocolate, chopped (I used Dream)
200g (1 cup, firmly packed) dark brown sugar (I just used ordinary brown)
180ml (3/4 cup) hot water
1 tbsp golden syrup (I added about 1/2 a tbsp extra)
2 tsp vanilla essence
150g (1 cup) plain flour
150g (1 cup) self-raising flour

Method
1. Preheat oven to 160°C (140C fan-forced).


2. Line a round 22cm (base measurement) cake pan with baking paper.


3. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. 

4. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. 


5. Set aside for 20 mins to cool.

Took nearly exactly 5 mins to melt

6. Add eggs, 1 at a time, whisking/beating well after each addition. 


7. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.

I was worried about the lumpiness but didn't want to overmix (don't know if that's an issue with mud cakes or not though)

8. Pour mixture into pan and bake in preheated oven for 50-60 mins (mine took 60) or until a skewer comes out almost clean. 


9. Stand cake for 20 mins before turning onto a wire rack to cool.

It sank in the middle - lucky the icing can cover it!

Caramel Icing 


Ingredients
85g butter, softened
1 cup icing sugar
1/2 teaspoon vanilla essence
1/4 cup caramel (TopNFill or dulce de leche made from condensed milk)


Method
1. Beat butter and sugar together with an electric mixer on low until creamy.


2. Add vanilla and beat it in.


3. Add caramel and beat in until smooth, still on a low speed.

Was thicker than I expected!

4. Frost cake once it has cooled and drizzle with extra caramel and melted chocolate. Top with crushed nuts or toasted coconut, as desired. Fun!

Verdict


Oh my! The best cake I've ever made I must say, both looks and taste wise. Really quite mud-like and dense especially in the centre and the icing is divine. Family raved. This cake will be gone in no time.

Haha at the icing in the centre. It really did sink o.O How could I prevent that and make sure it cooks more evenly? Lower oven temp?

Next - post exam celebratory bake-up!