How to make triple-caramel mud cake
Need an indulgent treat to get you through the week? Flavoured with butterscotch schnapps and finished with a caramelised white chocolate ganache, this decadent caramel mud cake is just what you need right now.
- Triple-caramel mud cake
- 395 gram canned sweetened condensed milk
- 250 gram unsalted butter, chopped
- 1 cup (220g) firmly packed dark brown sugar
- 1/4 teaspoon sea salt flakes
- 1/4 cup (60ml) butterscotch schnapps
- 1 1/2 cup plain flour
- 1/2 cup self-raising flour
- 2 eggs
- Caramelised white chocolate ganache
- 300 gram white chocolate, finely chopped
- 1/2 cup (125ml) pouring cream
- To make caramelised white chocolate ganache, preheat oven to 160°C. Scatter chocolate evenly over base of a shallow baking dish and bake for 20 minutes, stirring twice or until caramel in colour. Transfer to a large bowl. Bring cream almost to the boil in a small saucepan and whisk in chocolate until almost smooth. Strain mixture through a fine sieve, pushing down on solids; discard solids. Cover and refrigerate for 30 minutes, stirring occasionally, or until ganache is of a spreadable consistency.
- Increase oven to 220°C.
- Pour condensed milk into a 2-litre (8-cup) ceramic ovenproof dish. Cover dish with foil and crush excess foil upwards. Place ceramic dish in a larger baking dish and add enough boiling water to come halfway up side of the ceramic dish. Bake for 1 hour.
- Stir mixture then cover and bake a further 30 minutes or 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; cool to room temperature.
- Reduce oven to 160°C. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
- In a medium saucepan, stir butter, sugar and salt over low heat, without boiling, until smooth. Add caramel 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.
- Bake cake for 1 hour. Cover pan loosely with foil and bake another 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
- Place caramel mud cake on a plate; spread top with ganache.
Looking for more indulgent mud cake recipes?
Triple-caramel mud cake
To make caramelised white chocolate ganache, preheat oven to 160°C.
Scatter chocolate evenly over base of a shallow baking dish and bake for 20 minutes, stirring twice or until caramel in colour. Transfer to a large bowl.
Bring cream almost to the boil in a small saucepan and whisk in chocolate until almost smooth. Strain mixture through a fine sieve, pushing down on solids; discard solids.
Cover and refrigerate for 30 minutes, stirring occasionally, or until ganache is of a spreadable consistency. Increase oven to 220°C.
Pour condensed milk into a 2-litre (8-cup) ceramic ovenproof dish. Cover dish with foil and crush excess foil upwards.
Place ceramic dish in a larger baking dish and add enough boiling water to come halfway up side of the ceramic dish. Bake for 1 hour.
Stir mixture then cover and bake a further 30 minutes or 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; cool to room temperature. Reduce oven to 160°C.
Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper. In a medium saucepan, stir butter, sugar and salt over low heat, without boiling, until smooth.
Add caramel 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. Bake cake for 1 hour.
Cover pan loosely with foil and bake another 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
Place caramel mud cake on a plate; spread top with ganache. Can I make the ganache ahead of time? Yes, the caramel and caramelised white chocolate ganache can be made a day ahead; store in an airtight container in the fridge.
Bring to room temperature before assembling cake.