Caramel Mud Cake
Serves 10, Prep and Cook: 1 hour, 45 mins
200g unsalted butter, chopped 1 cup White Choc Melts (175g) 1 cup brown sugar, firmly packed ¾ cup milk 2 tblsps golden syrup 1 cup self-raising flour 1 cup plain flour 2 eggs, lightly beaten 2 tsps vanilla extract
ICING ½ cup brown sugar, firmly packed 2½ tblsps milk 1¼ cups icing sugar mixture
1 Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge. 2 Place butter, chocolate, sugar, milk and syrup in a large saucepan. Stir over a medium to low heat until butter is melted and mixture is smooth. Don’t boil. Remove. Transfer to a large bowl. Stand for 15 minutes. 3 Add combined sifted flours to chocolate mixture. Whisk until smooth. Whisk in eggs and vanilla. Pour into prepared pan. 4 Cook in a slow oven (150C) for about 1 hour 10 minutes to 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 30 minutes. Transfer to a wire rack to cool completely. 5 To make icing, stir brown sugar and milk in a medium saucepan over a low heat until sugar is dissolved. Don’t boil. Remove. Add icing sugar. Stir until smooth and thick. 6 Spoon warm icing over cake. Stand at room temperature until set before serving.