Caramel mud cake
INGREDIENTS
Melted butter, to grease
200 g butter, cubed
200 g white chocolate (Nestle brand), chopped
200 g (1 cup, firmly packed) dark brown sugar
180 ml (3/4 cup) hot water
1 tablespoon golden syrup
2 teaspoons vanilla essence
2 eggs, at room temperature
150 g (1 cup) plain flour
150 g (1 cup) self-raising flour
Icing sugar, to dust
METHOD
Preheat oven to 160°C. Brush a round 22 cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
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.
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.
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. Dust with icing sugar.
NOTES
Microwave tip: Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heatproof microwave-safe bowl. Heat, uncovered, on High/ 800 watts /100%, stirring with a wooden spoon, for 3-4 mins until chocolate melts.
