Caramel mud cake

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Ingredients: 
  • 250g unsalted butter, chopped
  • 200h white chocolate, chopped coarsely
  • 2 ¼ cups (450g) brown sugar
  • 1 ½ cups (375ml) water
  • 2 cups (300g) plain flour
  • 2/3  cup (100g) self-raising flour
  • 1 teaspoon vanilla essence
  • 3 eggs, beaten lightly
  • Caramel frosting
  • 125g butter, chopped
  • 1/3 cup (80ml) milk
  • 1 ½ cups (240g) icing sugar mixture
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Preparation: 

Preparation time 30 minutes, cooking time 2 hours 10 minutes.

1) Preheat oven to slow. Grease deep 22cm-round cake pan, line base and side with baking paper, extending paper 5cm above edge of pan.

2) Combine butter, chocolate, sugar and the water in medium saucepan, stir over low heat until mixture is smooth. Transfer mixture to large bowl, cool 15 minutes. Whisk in flours, the essence and eggs.

3) Pour mixture into prepared pan, bake in slow oven about 2 hours. Stand in pan 10 minutes, turn into wire rack to cool.

4) Place cake, top-side up on serving plate, spread cold cake with caramel frosting.

Caramel frosting: melt butter in saucepan. Stir in brown sugar and milk, bring to a boil. Reduce heat, simmer, uncovered 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.

Serves 12, per serving 22.4g fat, 3069kj