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Caramel Mud Cake

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert

Caramel Mud Cake
INGREDIENTS

250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
CARAMEL FROSTING
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture
METHOD

1. Preheat oven to slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.

2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.

3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.

4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.

CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.

per serving 22.4g fat; 3069kJ

tips If the cake starts to overbrown but is not quite cooked, cover it loosely with foil.

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