Wednesday, April 28, 2010

Afternoon Tea

Image from Belle and Boo

Caramel Mud Cake

(serves 8)

Melted butter, to grease
200g butter, cubed
200g white chocolate (Nestle brand), chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust


Preheat oven to 160°C. Brush a round 22cm
(base measurement) cake pan with melted butter.

Line base and side with non-stick baking paper.

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

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

Set aside for 20 mins to cool.

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

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

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

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

Dust with icing sugar.



  1. whoah, totally book marking this recipe!
    you are truly wonderful for posting it!
    thankyou so much! x

  2. Awesome alternative to chocolate mud for giant tiered birthday cakes...
    Now I just have to wait for a birthday.



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