Caramel Mud Cake Recipes

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

CARAMEL MUD CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to slow (150 degrees celsius).
• Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
• Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
• Transfer mixture to a large bowl, cool for 15 minutes.
• Whisk in vanilla and eggs, then the flour mixture.
• Pour mixture into prepared pan.
• Bake in a slow oven for about 2 hours.
• Cover cake loosely with foil if it is over-browning.
• Cool the cake in the pan covered with a clean tea towel.
• ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
• Cook, stirring, for about 3 minutes, cool.
• Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
• Spread cold cake with Caramel Frosting.
• Notes: Can be made 4 days ahead.
• Store in an airtight container at room temp.
• Uniced cake suitable to freeze.

CARAMEL MUD CAKE

Steps:

• Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
• Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
• Transfer to large bowl to cool for 15 minutes.
• Fold in sifted flours then add eggs 1 at a time.
• Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
• Stand cake in pan 30 minutes and then turn onto wire rack to cool.
• Spread top and side with white chocolate ganache.
• White chocolate ganache:.
• Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.

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Steps:

• Preheat oven to 150°C. Grease a 20 x 7cm round cake tin with cooking oil spray and line with baking paper, allowing a 2cm overhang.
• Put butter, sugar and milk in a medium saucepan over a medium heat and cook until butter has melted, stirring occasionally. Add chocolate and whisk until smooth. Do not boil. There will still be a few small specks of chocolate in the mixture. Transfer to a large bowl and set aside for 15 minutes to cool to room temperature.
• Sift flours over cooled mixture and stir to combine. Add vanilla extract and egg and whisk until smooth.
• Pour mixture into prepared tin and bake for 1 hour. Loosely cover with foil and bake for a further 55-60 minutes or until cooked when tested with a skewer. Set aside in tin to cool to room temperature. Using a serrated knife, trim off the top cap of the cake, still leaving a slight dome.
• To make buttercream icing, put caster sugar and water in a small saucepan over a medium heat and bring to the boil. Cook, without stirring, for 6 minutes or until caramel turns light amber. Remove pan from heat. Add cream and vanilla extract and stir to combine. Set aside for 20 minutes to cool.
• Put butter in the bowl of an electric mixer and beat until light and fluffy. Add icing sugar and beat for 2 minutes. Add caramel and beat for a further 2 minutes.
• Transfer cake to a serving plate. Spread buttercream icing over top and side of cake in a thick layer to coat. Decorate with toffee dragonflies to serve.
• To make toffee dragonflies Draw twelve 10cm-long dragonfly shapes on a large sheet of baking paper. Flip paper and use to line a large oven tray. Step 8 Andre Martin
• Put ¾ cup caster sugar and ¼ cup water in a small saucepan over a medium heat. Bring to the boil then cook, without stirring, for 4 minutes or until it turns very light amber. Remove from heat. It will continue to darken in colour. Stand for 1-2 minutes or until bubbles subside. Dip a teaspoon in toffee; it should run like thin honey. If not, allow to cool for a little longer. Step 9 Andre Martin
• Dip teaspoon back into toffee and drizzle to trace over dragonfly shapes. If toffee begins to firm up and is hard to work with, return to heat for 1 minute or until runny. Set aside at room temperature to allow dragonflies to harden. Do not refrigerate. Note: You can make these dragonflies up to 3 days ahead. Store them in an airtight container lined with baking paper, ensuring they do not touch each other. You won't need all 12, but making extra will ensure you have enough, in case of any accidental breakages. Step 10 Andre Martin