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Caramel mud cake Recipe

Caramel mud cake Recipe
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★★★★★

4.8 from 7 reviews

Indulge in this rich and decadent Caramel Mud Cake, a luscious dessert combining smooth caramel, creamy chocolate, and a moist, fluffy cake base topped with a silky caramel ganache. Perfect for special occasions or any time you crave a sweet treat.

Ingredients

Scale

Cake Ingredients

  • 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

  1. Preheat and Prepare Tin: Preheat your oven to 150°C and grease a 22cm cake tin. Line the base and sides with baking paper to prevent sticking.
  2. Melt Ingredients: In a large saucepan over medium heat, melt the unsalted butter, thickened cream, caramel Top ‘n Fill, brown sugar, and chocolate together. Stir continuously until the chocolate is fully melted and the mixture is smooth. Then set aside to cool slightly.
  3. Add Eggs and Flour: Whisk the lightly beaten eggs into the cooled mixture. Sift the self-raising flour and plain flour, then gently fold these through the caramel mixture to combine without deflating the air in the batter.
  4. Bake the Cake: Pour the batter into the prepared cake tin. Bake for 30 minutes then loosely cover with foil. Continue baking for another 30 minutes or until a skewer inserted into the center comes out almost clean, indicating the cake is baked through.
  5. Cool the Cake: Allow the cake to cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  6. Prepare Ganache Icing: In a microwave-safe bowl, melt the finely chopped chocolate, thickened cream, and butter together in 60-90 second bursts. Stir well until smooth and fully combined. Refrigerate the mixture for at least one hour, or until cold.
  7. Whisk Ganache: Once chilled, whisk the ganache until it becomes pale and fluffy, perfect for spreading.
  8. Ice and Decorate: Spread the whipped ganache evenly over the cooled cake and drizzle generously with caramel sauce for an indulgent finish.

Notes

  • Use Caramilk chocolate for a sweeter, caramel flavor; white chocolate can be substituted for a milder taste.
  • Ensure the batter is not too hot when adding eggs to prevent cooking them.
  • Covering the cake with foil during baking prevents over-browning while allowing the inside to cook thoroughly.
  • Refrigerate ganache to firm it up before whipping for best texture.
  • Store the finished cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: caramel mud cake, caramel cake, chocolate caramel cake, ganache icing, dessert recipe, baked caramel cake

Find it online: https://kitchenwithkai.com/caramel-mud-cake-recipe/