Caramel Mud Cake
Indulge in the luscious decadence of a Caramel Mud Cake, a dessert lover's dream that's as rich in flavor as it is in texture. This moist, buttery cake is infused with the irresistible sweetness of brown sugar, golden syrup, and velvety white chocolate, creating a melt-in-your-mouth experience with every bite. Perfectly balanced with a hint of vanilla and a tender crumb, thanks to the combination of self-raising and plain flours, this cake is both simple and sophisticated. Easy to make with just 20 minutes of prep and a slow, gentle bake, it’s ideal for special occasions or as a luxurious everyday treat. For the ultimate finishing touch, drizzle it with silky caramel sauce to elevate the flavor and presentation. With its melt-in-your-mouth texture and stunning caramel notes, this dessert will quickly become a favorite centerpiece for gatherings or a cozy indulgence for dessert enthusiasts seeking something truly divine.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams white chocolate
- 1 cup brown sugar
- 1 tablespoon golden syrup
- 200 milliliters milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1.5 cups self-raising flour
- 0.5 cup plain flour
- 0.5 cup caramel sauce (optional, for decoration)
Instructions
Preheat the oven to 160°C (320°F) and line a 20cm (8-inch) round cake tin with baking paper.
In a large saucepan over low heat, combine the butter, white chocolate, brown sugar, golden syrup, and milk. Stir gently until the butter and chocolate have melted and the mixture is smooth. Remove from heat and let it cool for 10 minutes.
Once cooled, stir in the vanilla extract and eggs one at a time, ensuring they are fully incorporated before adding the next.
Sift the self-raising flour and plain flour into the saucepan with the wet ingredients. Gently fold the mixture until just combined. Avoid overmixing.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake the cake in the preheated oven for 70 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, drizzle caramel sauce over the top of the cooled cake for decoration and extra flavor before serving.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 38.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
