Caramel mud cake

    2 hours 35 min

    A deliciously different cake.

    34 people made this

    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 in English (12)


    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


    Followed recipe to the letter and cooked in the time stated. Very heavy texture, but the caramel icing tastes great but will use it on a lighter sponge next time.  -  31 Oct 2016


    While I have made a cake or twenty in my time, it was also my first time making a mud cake of any kind. All I can say it was very easy, and the result is fantastic. Only one hint is if you plan to use a spring tin, make sure when lined it is water tight as this mix is very very wet.  -  05 Jun 2011  (Review from Allrecipes AU | NZ)

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