Caramel Mud Cake

This cake is the easiest way to celebrate. Loaded with creamy caramel inside and out, it creates an impact without any layering or drizzling.

Prep:
15 min
Cook:
2.5 hours
Serves:
16

Ingredients

Cake
  1. 395g canned sweetened condensed milk (or ready to use caramel , such as top ‘n’ fill)
  2. 250g unsalted butter, chopped
  3. 1 cup (220g) firmly packed dark brown sugar
  4. 2 tsp Queen Natural Vanilla Extract
  5. 1/4 tsp salt
  6. 1/4 cup (60ml) butterscotch schnapps
  7. 1 1/2 cups (225g) plain flour, sifted
  8. 1/2 cup (75g) self-raising flour, sifted
  9. 2 eggs
Ganache
  1. 300 g white chocolate, finely chopped
  2. 100ml thickened cream
  3. 160g ready to use caramel, such as top ‘n’ fill
  4. 1 tsp Queen Vanilla Bean Paste

Method - Caramel

  1. Step 1

    If making your own caramel, preheat oven to 220°C (fan forced).

  2. Step 2

    Pour condensed milk into a 2-litre ovenproof dish. Cover dish with foil and crush excess foil upwards. Place dish in a larger baking dish and add enough boiling water to come halfway up side of the dish. Bake for 1 ½ hours stirring mixture several times during cooking, until a golden caramel colour, adding extra boiling water to baking dish as needed to maintain water level during baking. Whisk caramel until smooth. Cover and cool to room temperature.

Method - Cake

  1. Step 1

    Reduce oven to 130°C (fan forced). Grease a deep 20cm (8-inch) round cake pan and line base and side with baking paper.

  2. Step 2

    In a medium saucepan, stir butter, sugar, vanilla and salt over low heat, without boiling, until smooth. Add prepared caramel (or top ‘n’ fill) and schnapps; whisk until smooth. Transfer mixture to a large bowl and cool for 15 minutes. Whisk in sifted flours, then eggs. Pour into pan.

  3. Step 3

    Bake for 1 hour. Cover pan loosely with foil and bake another 45 minutes or until an inserted skewer comes out clean. Let cake cool in tin for 15 minutes before turning onto a wire rack to cool.

Method - Ganache

  1. Step 1

    Add chopped white chocolate to a medium bowl. Heat cream in a saucepan over low heat until it reaches a low simmer. Pour over white chocolate and leave for 3-4 minutes before mixing thoroughly. Let cool before mixing through caramel (top ‘n’ fill). Refrigerate for 20-30 minutes.

  2. Step 2

    Using a serrated knife, carefully level the cake by slicing off the domed top. Lightly ganache the sides and generously top the cake with remaining ganache.