Caramel Mud Cake Gluten Free Recipes

GLUTEN FREE DARK CHOCOLATE MUD CAKE

Steps:

• Heat oven to 160°C (320°F). Line the base and sides of a 7" round (at least 3" high) cake pan, and make a baking strip and foil lid.
• In a medium bowl, sift together the flour, cocoa, baking powder and xanthan gum. Whisk to combine well.
• In a large, heavy-based saucepan, heat the milk and butter over a medium-low heat, stirring occasionally until the butter is melted.
• Add the chocolate and coffee powder, and stir until the chocolate has melted.
• Add in the sugar and stir again until the sugar has dissolved. Remove from the heat and stir in the vanilla extract.
• The liquid mixture now needs to sit until it's cool enough that you can comfortably hold your finger in it. You can either transfer the mixture to a large heatproof bowl to cool it faster, or you can leave it in the pot and wait a bit longer for it to cool.
• When cool, add the dry ingredients in three additions. Mix with a whisk, but use a folding rather than whipping motion to avoid excess air bubbles forming. Whisk the eggs together with a fork and add to the batter, folding again with the whisk until combined. Leave the batter to sit for a minute to allow bubbles to come to the surface. Swizzle the whisk around the top of the batter to pop them.
• Pour the batter into the prepared pan, place the foil lid over the top and bake for 2.5 - 3 hours. To test if the cake is done, use a thin skewer. When the skewer comes out clean, insert a thin-bladed knife into the middle of the cake. When that comes out clean or with only a few crumbs attached, the cake is done. If you have an instant-read probe thermometer, the centre of the cake should be at least 99°C.
• Remove the foil lid and allow the cake to cool in the cake pan for half an hour or so, then cover the top with foil (either unfold the edges of the foil lid and use that or use a fresh piece of foil), securing around the edge of the pan. Leave the cake overnight to cool completely before removing from the pan.

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.

OH MY!! CARAMEL CAKE! GLUTEN, DAIRY - FREE!

Steps:

• Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
• Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
• Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
• Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking.
• Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm.
• Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.

VEGAN MUD CAKE

Steps:

• Preheat oven to 350F and line a 10 inch baking pan with parchment paper.
• In a medium saucepan, cook the liquids over medium heat for 5 minutes, constantly stirring. The mixture should have the texture of melted chocolate.
• Pour the liquid mixture into the dry mixture. Mix well.
• Pour the cake batter evenly into your prepared baking pan.
• Bake for 45-50 minutes or until a toothpick comes out with a few fudgy crumbs.

CARAMEL MUD CAKE (GLUTEN-FREE)

Steps:

• Grease a deep 22cm (standard) round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flour, baking powder, and eggs, pour into prepared pan and cook in a moderately slow oven (300 degrees) for 45-50 minutes.
• To make ganache, combine chocolate and cream in medium pan; stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganache over top of cake and serve.

CARAMEL MUD CAKE (GLUTEN-FREE)

Steps:

• In a saucepan add butter, brown sugar, milk, white chocolate chips, caramel essence, port, caramel topping; melt and mix until combined.
• Allow to cool slightly.
• Add all the remaining ingredients.
• Pour into lined tin and cook on 160C for 40- 45 minutes.

HOME

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