Caramel Mud Cake
A mud cake that is rich and dense and owns all the characteristics a mud cake should.
self raising flour
Preheat oven to 150°C Grease and line a 20 cm round or square cake tin with baking paper.
Using multi blade. Add white chocolate and pulse for 20 senonds
Add water, brown sugar and butter and heat on 80°C for 12 minutes at speed 1
Set timer for 15 minutes on speed 3 to allow to cool
With speed on 4 add eggs one at a time through measuring cups hole, let mixer run until combined. Add vanilla extract and quick stir
Add flour and mix on speed 4 for 30 seconds. Scrape down and repeat if needed.
Pour the mixture into the prepared tin Bake in the oven for 60-75 minutes – the cake is ready when a skewer inserted into the middle comes out clean.
If the top of your cakes may begin to over-brown cover it loosely with foil. Remove the cakes from the oven and set aside to cool.
Using multiblade Add brown sugar, butter and milk.
Cook at 100°C for 9 minutes at speed 1
Add icing sugar and mix speed 5 until combined.
Pour quickly over mud cake and spread as quick as possible as it sets fast.
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