Caramel Mud Cake

This wonderful dense mud cake is excellent for dessert or with afternoon tea.

Ingredients serve 8 - 10

125 g butter

125 g white chocolate

200 ml milk

225 g brown sugar

1 tsp vanilla extract

150 g flour

70 g self raising flour

2 eggs (100g)

400 g dark chocolate ganache

Method

Preheat the oven to 160°C normal bake and spray a 20 cm round spring form pan or cake tin. Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat, stirring until melted and combined. Allow mixture to cool to room temperature. Blend the eggs in and then the flours, combine until evenly mixed. Pour batter into the prepared tin and bake in the oven for approx. 55 minutes. Take the cake out of the oven and allow cooling on the bench before removing from the tin. Allow cooling in the fridge for at least 60 minutes. Spread the ganache evenly on the cake and allow cooling before cutting and serving.

Note: You can also use a caramel frosting to cover the cake.

Caramel frosting

125 g butter

200 g brown sugar

80 ml milk

240 g icing sugar

Method

Place butter, brown sugar and milk in a saucepan over medium heat and bring to the boil. Reduce the heat and simmer for approx. 3 minutes. Gradually stir in icing sugar until frosting is of spreadable consistency.