Caramel Mud Cake Recipe
Introduction
This caramel mud cake is a rich and decadent dessert, perfect for chocolate and caramel lovers alike. With layers of moist cake and luscious caramel ganache icing, it’s a showstopper for any special occasion or treat yourself moment.
Ingredients
- 250g unsalted butter
- 100ml thickened cream
- 395g can caramel Top ‘n Fill
- 1/2 cup firmly packed brown sugar
- 300g Caramilk or white chocolate
- 3 eggs, lightly whisked
- 1 1/4 cups self-raising flour
- 1 cup plain flour
Caramel Ganache Icing
- 300g Caramilk or white chocolate, finely chopped
- 200ml thickened cream
- 50g butter
- Caramel sauce, to drizzle
Instructions
- Step 1: Preheat oven to 150°C.
- Step 2: Grease a 22cm cake tin and line the base and sides with baking paper.
- Step 3: Melt butter, cream, caramel, sugar, and chocolate in a large saucepan over medium heat. Stir until the chocolate is melted and the mixture is smooth. Leave to cool.
- Step 4: Whisk in the eggs. Sift flours and gently fold through the caramel mixture.
- Step 5: Pour batter into the prepared cake tin. Bake for 30 minutes, then cover loosely with foil and cook for another 30 minutes or until a skewer inserted comes out almost clean.
- Step 6: Leave the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Step 7: For the icing, melt chocolate, cream, and butter in a small bowl in the microwave for 60–90 seconds. Stir until smooth and combined. Refrigerate for at least one hour or until cold, then whisk until pale and fluffy.
- Step 8: Spread the ganache icing evenly over the cooled cake and drizzle with caramel sauce.
Tips & Variations
- Use good quality Caramilk or white chocolate for the best flavor and smooth texture.
- Be careful not to overbake; the cake should be moist and fudgy for that classic mud cake texture.
- For a more intense caramel flavor, add a teaspoon of caramel extract to the batter.
- Try adding chopped nuts to the batter for extra texture.
- If you prefer a traditional chocolate mud cake, swap Caramilk for dark chocolate and omit the caramel components.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. The ganache icing can firm up when cold; simply let the cake sit out for 20 minutes before slicing. For longer storage, the cake can be frozen for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of thickened cream?
Thickened cream is recommended for the best consistency and richness, but you can substitute with double cream if necessary. Avoid using light cream as it may affect the texture.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out almost clean, with a few moist crumbs but no raw batter. The texture should be moist and fudgy, not dry.
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Caramel Mud Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This rich and indulgent Caramel Mud Cake is a chocolate lover’s dream, featuring a smooth caramel-infused batter baked to perfection and topped with a luscious caramel ganache icing. Moist, velvety, and decadently chocolatey with the sweet depth of caramel, this cake is perfect for special occasions or whenever you crave a luxurious dessert.
Ingredients
Cake
- 250g unsalted butter
- 100ml thickened cream
- 395g can caramel Top ‘n Fill
- 1/2 cup firmly packed brown sugar
- 300g Caramilk or white chocolate
- 3 eggs, lightly whisked
- 1 1/4 cup self-raising flour
- 1 cup plain flour
Caramel Ganache Icing
- 300g Caramilk or white chocolate, finely chopped
- 200ml thickened cream
- 50g butter
- Caramel sauce, to drizzle
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F). This low temperature baking ensures the cake remains moist and develops a rich mud cake texture.
- Prepare Cake Tin: Grease a 22cm round cake tin thoroughly and line the base and sides with baking paper to prevent sticking.
- Melt Ingredients: In a large saucepan over medium heat, melt together the butter, thickened cream, caramel, brown sugar, and Caramilk chocolate. Stir continuously until the chocolate has completely melted and the mixture is smooth. Remove from heat and allow to cool slightly.
- Add Eggs and Flour: Whisk the lightly beaten eggs into the cooled caramel mixture. Then sift together the self-raising and plain flours and gently fold them into the wet mixture until just combined, ensuring a tender crumb.
- Bake the Cake: Pour the batter into the prepared cake tin and place in the oven. Bake for 30 minutes, then loosely cover the cake with foil to prevent over-browning, and continue baking for an additional 30 minutes or until a skewer inserted comes out almost clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then carefully turn it out onto a wire rack and let it cool completely.
- Prepare Ganache Icing: Melt the finely chopped Caramilk chocolate, thickened cream, and butter together in a microwave-safe bowl in 60 to 90-second increments, stirring frequently until smooth and fully melted. Refrigerate the ganache for at least one hour until it becomes cold and set.
- Whip Ganache: Once chilled, whisk the ganache until it becomes pale, light, and fluffy, creating a creamy icing texture.
- Ice the Cake: Spread the whipped ganache evenly over the cooled cake surface.
- Finish with Caramel: Drizzle caramel sauce artistically over the icing to add extra flavor and an attractive finish.
Notes
- Make sure the caramel mixture is cooled before adding the eggs to prevent scrambling.
- Use Caramilk for authentic caramel chocolate flavor or substitute with white chocolate for a milder taste.
- Covering the cake with foil after 30 minutes baking prevents the top from burning while allowing the inside to cook through.
- Refrigerate the ganache icing long enough to achieve the best whipping consistency.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Caramel mud cake, caramel chocolate cake, mud cake recipe, Caramilk cake, caramel ganache, chocolate mud cake, dessert cake recipe
