Caramel mud cake

Caramel mud cake


21 people made this

About this recipe: A deliciously different cake.


Serves: 14 

  • 250g unsalted butter, chopped
  • 200g white chocolate, chopped coarsely
  • 440g brown sugar
  • 375ml water
  • 300g plain flour
  • 100g self-raising flour
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten lightly
  • Caramel icing
  • 120g butter, chopped
  • 190g brown sugar
  • 70ml milk
  • 230g icing sugar

Prep:35min  ›  Cook:2hr  ›  Ready in:2hr35min 

  1. Preheat oven to 150 C / Gas 2. Grease a deep 22cm round tin; line base and sides with baking parchment, extending paper 5cm above the edge of pan.
  2. Combine butter, chocolate, sugar and water in medium saucepan; stir over low heat intil mixture is smooth. Transfer mixture to large bowl; cool 15mins. Whisk in flours, then vanilla and eggs.
  3. Pour mixture into prepared pan; bake in oven for about 2 hours. Stand in pan 10mins; turn onto wire rack to cool.
  4. Place cake, top-side up, on serving plate; spread cold cake with caramel icing.
  5. To make caramel icing: Melt butter in small saucepan. Stir in brown sugar and milk; bring to the boil. Reduce heat; simmer, uncovered, 3 mins; then cool. Gradually stir in icing sugar until icing is of spreadable consistency.

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Reviews (1)


An easy recipe but I think I took it out a bit early as its very stodgy (my trademark state of cake!) I attempted to spin sugar to go on top but failed, so smashed the solid caramel in the bottom of the pan with a mallet and chucked it on top instead. Will let you know how it goes down. - 08 Jun 2013

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