Golden Mud Cake Recipes

CARAMEL MUD CAKE

Steps:

• Grease a deep 22cm 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 flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a 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 ganche over top of cake and serve.

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.

GOLDEN MUD CAKE

Steps:

• Preheat oven to 325. Butter and flour a 9 inch springform pan. Stir the butter, chocolate, sugar, milk and corn syrup in large pan over low heat until smooth. Do not boil. Set aside to cool. Stir in the flour and baking powder. Add the eggs one at a time, beating until just blended after each addition. Spoon batter into prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour 10 to 15 minutes. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides. Invert the cake onto a wire rack. Loosen and remove pan bottom and let cool completely. For the White chocolate Ganache, heat the cream almost to a boil in a small pan over low heat. Put the chocolate in a large bowl. Pour the cream over the chocolate and stir until the chocolate is melted and smooth. Refrigerate until thickened land spreadable, about 30 minutes, stirring occasionally. Spread top and sides of cake with Ganache. Serves 8 to 10