Caramel Mudcake 

This is the second time I’ve made this mudcake, and it worked out far better than the first time (it sunk in the middle and was most depressing). This is however, the first time I’ve ever attempted to write words on a cake, and seeing as it was being made for a paying customer, I was pretty nervous. In saying that, I’m pretty pleased with the results. Anyway, I’ll stop my blabbing and write out the recipe, which is from taste.com. 

Ingredients

Melted butter, to grease
200g butter, cubed

200g white chocolate (Nestle brand), chopped

200g (1 cup, firmly packed) dark brown sugar

180ml (3/4 cup) hot water

1 tablespoon golden syrup

2 teaspoons vanilla essence

2 eggs, at room temperature

150g (1 cup) plain flour

150g (1 cup) self-raising flour

Method

Step 1

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.

Step 2

Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. 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.

Step 3

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.

Step 4

Pour mixture into 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. 

Here is the link, should you want it: http://www.taste.com.au/recipes/caramel-mud-cake/ba48c9c7-9821-44e0-a336-8ce0e1488b9f

As for the icing, I used a Martha Stewart ganache recipe. Here is the link: http://www.marthastewart.com/865175/ganache

I will also write it out for those who aren’t Americans.

Ingredients

230g semisweet or bittersweet chocolate

1 cup thickened cream

Method

1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

2. Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy). 

3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

5. Place the cake on a wire wrack over a baking tray, and pour over the ganache in a circular motion. Tap the baking tray to encourage the ganache to cover the sides of the cake. If the ganache does not cover the sides completely, use a small palette knife to patch up any areas that aren’t iced. 

I just added that bold bit at the end, as I’ve actually meshed two recipes. As for the blue writing in icing I just used Queen’s writing icing. 

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