This Mud Cake is my most requested flavour. It has a lovely subtle caramely flavour with all the benefits of a traditional Australian mud cake that is fantastic for decorating with, as it lasts at it's best for a week to a week and a half and cuts into small pieces really well. It's perfect for stacked cakes as it's so firm and takes a lot of weight without bulging under your icing. I love using my Caramel Ganache with this cake the most but it's amazing warm with ice cream :)
Good quality white chocolate
Dark brown sugar
1 and a 1/2 tbsp
Eggs (room temp)
Self Raising flour
1. Preheat oven to 160°C. Prepare cake pan with non-stick spray and baking paper.
2. Melt butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based pot. Stir over medium-low heat until chocolate melts and mixture is smooth. Set aside to cool.
3. Add 1 egg at a time, beating well after each. Slowly sift combined flours over wet ingredients and mix until well combined.
4. Pour mixture into pan and bake in preheated oven for 60-70 mins or until a flat blade knife comes out almost clean. Stand cake for 10 mins before turning onto a wire rack to cool.