Triple Caramel Mud Cake Recipe
Triple Caramel Mud Cake Recipe
This cake is actually lucky it saw the light of day. It’s adapted from a very badly written Women’s Weekly recipe (sorry WW, you are usually awesome but you dropped the ball on this one). Firstly the instructions were to cook the cake for an hour, THEN put tented foil over the cake and cook it for a further hour. Really? Two hours for a cake? Wow I thought. Also there were no clear directions on how to bake the white chocolate for the ganache. No warnings on how lumpy it would go and no guidance on what colour it should be. So I made the cake with their instructions and over-cooked the cake and under-cooked the white chocolate for the ganache. Normally I would throw out a recipe straight after I threw out the botched effort and forget all about it but I had paid $37 for a bottle of butterscotch schnapps and not being a regular drinker of cock sucking cowboys, had no use for the rest. BTW you could substitute Baileys instead but it would give it a different flavour. Anyway, I made it again because I had faith that this could work given there was caramel sauce, butterscotch schnapps and caramelised white chocolate (hence the “triple” caramel in the title) and reduced the baking time by half and cooked the white chocolate longer and it was worth it. Oh, was it worth it. It’s moist and it’s dense and the ganache is to die for!
Cake
395g (12 1/2 oz) can Nestle Caramel Top ‘n Fill
250g (8 oz) unsalted butter, chopped
1 cup firmly packed brown sugar
1/4 tsp sea salt flakes
1/4 cup butterscotch schnapps*
1 1/2 cups plain (all-purpose) flour
1/2 cup self-raising flour
2 eggs
300g (9 1/2 oz) white chocolate, broken up
1/2 cup pouring cream
Cake: Pre-heat oven to 160C (140C fan-forced, 325F). Line a 20cm (8 inch) round cake pan with baking paper. Place butter, sugar and salt in a medium saucepan over low heat, without boiling, until smooth.
Add caramel and stir until smooth, then add schnapps and combine. Transfer to a large bowl and cool for 15 minutes. Whisk in flours, then eggs; pour into pan.
Bake cake for 1 hour or until a skewer inserted into the middle comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
Spread top of cake with ganache when completely cool.
Ganache: Pre-heat oven to 160C/325F. Scatter chocolate evenly over base of a shallow baking dish.
Bake for 20 minutes, stirring every 6-7 minutes or until caramel in colour. It will go dry and flaky and take on a golden-brown hue.
In a small saucepan bring the cream almost to the boil and add the chocolate whisking until smooth as possible (you will be left with some lumps).
Then strain the mixture through a fine sieve, pushing down on solids; discard solids.
Cover, refrigerate for 30 minutes or until a spreadable consistency. If you’ve left it in the fridge for a while and it’s too difficult to spread use an electric hand mixer until it’s fluffy and spreadable.
*Butterscotch schnapps adds quite a lot of butterscotch flavour to this cake. If you don’t want to buy a whole bottle or haven’t got any you can use Irish cream instead butit will have a slightly different flavour.
Ingredients
- Cake
- 395g (12 1/2 oz) can Nestle Caramel Top ‘n Fill
- 250g (8 oz) unsalted butter, chopped
- 1 cup firmly packed brown sugar
- 1/4 tsp sea salt flakes
- 1/4 cup butterscotch schnapps*
- 1 1/2 cups plain (all-purpose) flour
- 1/2 cup self-raising flour
- 2 eggs
- Caramelised White Chocolate Ganache
- 300g (9 1/2 oz) white chocolate, broken up
- 1/2 cup pouring cream
Instructions
- Cake: Pre-heat oven to 160C (140C fan-forced, 325F). Line a 20cm (8 inch) round cake pan with baking paper. Place butter, sugar and salt in a medium saucepan over low heat, without boiling, until smooth.
- Add caramel and stir until smooth, then add schnapps and combine. Transfer to a large bowl and cool for 15 minutes. Whisk in flours, then eggs; pour into pan.
- Bake cake for 1 hour or until a skewer inserted into the middle comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
- Spread top of cake with ganache when completely cool.
- Ganache: Pre-heat oven to 160C/325F. Scatter chocolate evenly over base of a shallow baking dish.
- Bake for 20 minutes, stirring every 6-7 minutes or until caramel in colour. It will go dry and flaky and take on a golden-brown hue
- In a small saucepan bring the cream almost to the boil and add the chocolate whisking until smooth as possible (you will be left with some lumps).
- Then strain the mixture through a fine sieve, pushing down on solids; discard solids.
- Cover, refrigerate for 30 minutes or until a spreadable consistency. If you’ve left it in the fridge for a while and it’s too difficult to spread use an electric hand mixer until it’s fluffy and spreadable.
Notes
*Butterscotch schnapps adds quite a lot of butterscotch flavour to this cake. If you don’t want to buy a whole bottle or haven’t got any you can use Irish cream instead but it will have a slightly different flavour.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
