Bake: Caramel Mudcake
It was my housemate’s birthday this past week and I offered to cook him a birthday meal, which would obviously include birthday cake (aka the best part about birthdays). I asked what kind of cake he liked best and he said caramel. Challenge accepted, I was going to make the most decadent caramel mudcake my budget could afford and it was going to be dense and muddy and delicious.
Melting white chocolate and brown sugar together isn’t pretty…
I definitely succeeded. And you know who says it? My housemate, my coworkers, my boss and my mum. Oh, so do I, obviously! This cake is not a quick bake, it takes time and commitment but the rewarding dense and sweet caramel flavour is worth every second I spent creating it. A small warning though: this is a LARGE cake and you only need a small slice, it is that intense. That is, unless you’re my boss, who consumed a large hunk of it for breakfast at his desk the following morning.
I’m normally not too fussed on cake tin sizes, as most of mine range from 18-22 cm, but you definitely need a 22 cm cake tin with a decent amount of depth to it for this cake. There is a lot of batter and it’s going to rise a bit, so you gotta contain it. It also can’t be iced until it’s cool, so you either need to bake it the night before and ice it in the morning or set aside a whole day.
The cake easily keeps for five days on your bench, as long as your seal it in an air-tight container or several tight layers of glad wrap and if you don’t plan to use it straight away, the un-iced cake can be frozen for a month and the icing can be kept in the fridge for a week or so. I was concerned about the icing being out of the fridge on the cake, as it has milk in it, but it seems that because I boiled and cooked said milk off, it is room-temperature safe.
This recipe is courtesy of the ever-fabulous Australian Women’s Weekly.
- 250g unsalted butter, cubed
- 200g white chocolate, broken up
- 2 1/4 cups firmly packed brown sugar
- 1 1/2 cups water
- 1 teaspoon vanilla extract
- 3 eggs, beaten lightly
- 2 cups plain flour
- 2/3 cup self raising flour
- 125g butter, cubed
- 1 cup firmly packed brown sugar
- 1/3 cup milk
- 1 cup icing sugar
- Preheat the oven to 150C
- Grease and line the base of a deep 22cm round cake tin
- Combine the butter, chocolate, sugar and water in a medium saucepan and whisk together over a low heat until the chocolate has melted and the sugar dissolved. Transfer mixture into a large bowl and leave to cool for 15 minutes
- Whisk the vanilla and eggs into the mix and then sift in the flours
- Pour the mix into the cake tin and bake in the oven for about 2 hours. If the cake begins to over-brown on top, cover it with aluminium foil
- Cool the cake in it’s tin, covered with a clean tea towel
- For the icing, melt the butter in a small pan, stir in the brown sugar and milk and bring to the boil. Cook, stirring constantly, for about three minutes and then allow it to cool. Add the icing sugar and stir with a wooden spoon until it’s spreading consistency
- Top the cake with the icing and serve