Caramel Mud Cake


This recipe made a bit too much mixture for the cake tins I have, so I made some Patty Cakes (cup cakes) too.


I made a Caramel Buttercream to ice the cake, but it didn’t really suit the cake. I’ve included the recipe below, but a glazed icing would probably look and taste better than the buttercream. Notice my first attempts to use a piping bag…not great!

150gm butter
150gm white chocolate
3/4 C brown sugar
1/2 C milk
1 and a 1/2 Tblspns golden syrup
3/4 C plain flour
3/4 C self raising flour
2 eggs, lightly beaten

Place the butter, chocolate, brown sugar and milk in a saucepan and stir over a low heat until combined. Pour into a large mixing bowl and cool.


Whisk in the flour, followed by the egg.

Bake at 160 degrees Celsius for 40 minutes in a greased and lined tin. Stand in tin for a few minutes before turning on to a wire rack to cool.

Caramel Icing (Caramel Buttercream)

250gm butter
1/2 C brown sugar
2 Tblspns golden syrup
1 Tblspn milk

Beat the butter, sugar and golden syrup until fluffy, then beat in the milk.