Caramel Mud Cake
SERVES 40 PREP 45 minutes + cooling COOK 1 hour 35 minutes COST 75¢ a serve
500g chopped butter, at room temperature 500g white eating chocolate, chopped,
plus 200g extra, melted
2½ cups firmly packed brown sugar
2 cups hot water
¼ cup golden syrup
6 eggs, at room temperature
1 tablespoon vanilla essence
2½ cups plain flour, sifted
2½ cups self-raising flour, sifted
2 thick wooden skewers
1 quantity Whipped Ganache (recipe, below) Fresh flowers, to decorate (see tips, opposite)
1 Preheat oven to 150ºC/130ºC fan-forced. Grease and line base and side of a 23cm (base measurement) round cake pan and a 20cm (base measurement) round cake pan.
2 Place butter, chopped chocolate, sugar, the hot water and syrup in a large saucepan over low heat; cook and stir for 5 minutes or until smooth (Don’t boil). Transfer to a large heatproof bowl; set aside to cool.
3 Add eggs, essence and flours to cooled chocolate mixture, then, using an electric mixer, beat until combined. Scoop 4 cups of mixture into the 20cm pan; add remaining mixture into the 23cm pan. Level surfaces. Bake for 1 hour 15 minutes or until a skewer inserted at centre of smaller cake comes out clean. Cook larger cake for a further 15 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cool completely in pan.
4 Using a large serrated knife, level tops of cakes to sit flat. Place the larger cake, trimmed-side down, on a cake board (see tips, opposite). Insert a skewer into the centre to measure depth; mark off depth onto skewers and cut into six lengths. Insert into cake, 5cm from edge, spacing evenly apart.
5 Spread Whipped Ganache over top and side of larger cake. Place small cake board on top; spread a little ganache over board then top with smaller cake. Spread remaining ganache over side and top of smaller cake.
6 Cut 2 x 8cm-wide strips of baking paper, 32cm and 65cm in length. Place on a flat, clean surface. Pour extra melted chocolate along the centre of each paper strip, using a palette knife to spread evenly. Stand for 5 minutes to partly set. Carefully lift corners of shorter strip and wrap around the base of larger cake. Repeat with longer collar; allow chocolate to set. Once chocolate is set, carefully peel off paper. Decorate with flowers.