Caramel and Choc Mud Cake

This delightful dense mud cake is outstanding 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.