Caramel Mudcake (At Last).

This cake is seriously yummy. 

So seriously yummy that I only make it if we are taking it somewhere or having people over.  It's just too dangerous to have in my pantry.  Last time I made one for my Mom, she made us take half the cake home with us and Mike and I managed to polish it off in two days.  Two days!  Not something that should be repeated often.

Ingredients

250g butter
150g white cooking chocolate
2 cups of brown sugar
1 cup of buttermilk
1 1/2 cups of plain flour
1/2 cup self raising flour
1 teaspoon vanilla essence
3 eggs (at room temperature)


Method

Preheat oven to 150 degrees.  Grease a 20cm round cake tin and line with baking paper.

Combine butter, white chocolate, brown sugar and buttermilk in a saucepan and stir over low heat until smooth and melted.  Transfer to a large bowl and let it cool to room temperature – about 30 minutes.

 Using a whisk, add the sifted flour and self-raising flour, followed by vanilla essence and eggs (don’t over mix or your batter will become tough).

Pour mixture into your prepared tin and bake for one hour and 50 minutes.  After the one hour mark, turn your tin around and loosely cover it with tinfoil before baking for another 50 minutes.

Test with a knife/skewer to make sure it is baked through and then remove from the oven and leave to cool completely before icing (tip: covering your mudcake with a dense towel while it cools in the tin will help to keep the moisture in).

To make the caramel icing, melt 125grams of butter in a small saucepan.  Once melted, add 80mls of milk and ¾ cup brown sugar (firmly packed).  Mix, bring to the boil and simmer uncovered for three minutes.  Remove from heat and cool for 10 minutes.  Gradually add icing sugar until the icing is thick.

 

Eat your heart out.