Friday, November 27, 2009

Caramel Mud Cake with Caramel Icing

It was my friend Yvonne's birthday last week. She and I both have 3 boys of the same age, who all started pre-school together and have been going to play group together too. So what do you get a super mum for her birthday....well, I never I bake. I baked a heart shaped caramel mud cake with caramel icing and decorated with piped white chocolate flowers. I had some mixture left over so I also made some mud cup cakes too! It was so easy, you just need to allow for a bit of time for the slow baking and the cooling down of the cake before icing. Enjoy!

Caramel mud cake

Melted butter, to grease
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour (or plain flour with 2 tsp baking powder)
Icing sugar, to dust (optional or see caramel icing recipe below)

Preheat oven to 160°C/325°F. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Another option is to do this part in the microwave see note below.

Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth.

Set aside for 20 mins to cool.

Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined. Pour mixture into greased and lined pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar or mix up some caramel icing.

Caramel Mud Cake Icing

½ cup brown sugar
2 tablespoons thickened cream
60 g butter, chopped
1½ cups icing sugar
¼ cup white chocolate buttons

Place brown sugar, cream, butter and chocolate buttons in a saucepan and heat until butter and chocolate have melted. Remove from heat and gradually stir in the sifted icing sugar to a spreadable consistency. Spread icing quickly over the cooled caramel mud cake. Melt a few white chocolate buttons and pipe some decoration onto the cake for a finishing touch.

Note: Microwave tip: Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heatproof microwave-safe bowl. Heat, uncovered, on High stirring with a wooden spoon, for 3-4 mins until chocolate melts. Remember to adjust the cooking time to less if you are using a smaller tin + muffin tin.

1 comment:

Anonymous said...

YUM (and tastefully decorated too)

Carli x