Caramel Mud Cake Recipes

Steps:

• Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
• Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
• Transfer to large bowl to cool for 15 minutes.
• Fold in sifted flours then add eggs 1 at a time.
• Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
• Stand cake in pan 30 minutes and then turn onto wire rack to cool.
• Spread top and side with white chocolate ganache.
• White chocolate ganache:.
• Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.

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.

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:

• Grease a deep 22cm 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 flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a 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 ganche over top of cake and serve.

Steps:

• Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
• Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
• Stir over low heat until everything has melted and is smooth.
• Transfer mixture to a medium bowl and allow to cool for 15 minutes.
• Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
• Divide the mixture into the 12 muffin cases, they will be 3/4 full.
• Bake for 30 minutes or until a light golden brown colour and check with a skewer.
• Cool on wire rack and dust with icing sugar.
• Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.

Steps:

• In a saucepan add butter, brown sugar, milk, white chocolate chips, caramel essence, port, caramel topping; melt and mix until combined.
• Allow to cool slightly.
• Add all the remaining ingredients.
• Pour into lined tin and cook on 160C for 40- 45 minutes.