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
Scale
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
