Caramel Mud Cake Gluten Free Recipes

Steps:

• Grease a deep 22cm (standard) round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flour, baking powder, and eggs, pour into prepared pan and cook in a moderately slow oven (300 degrees) for 45-50 minutes.
• To make ganache, combine chocolate and cream in medium pan; stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganache over top of cake and serve.

Steps:

• Preheat oven to slow (150 degrees celsius).
• Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
• Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
• Transfer mixture to a large bowl, cool for 15 minutes.
• Whisk in vanilla and eggs, then the flour mixture.
• Pour mixture into prepared pan.
• Bake in a slow oven for about 2 hours.
• Cover cake loosely with foil if it is over-browning.
• Cool the cake in the pan covered with a clean tea towel.
• ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
• Cook, stirring, for about 3 minutes, cool.
• Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
• Spread cold cake with Caramel Frosting.
• Notes: Can be made 4 days ahead.
• Store in an airtight container at room temp.
• Uniced cake suitable to freeze.