A faultless two layer Caramel Mud Cake made with white chocolate and dull shaded sugar. Frosted with smooth white chocolate buttercream, it's the perfect cake for birthday festivities or merriments.
A rich, two layer Caramel Mud Cake with a fragile piece and a smooth, extravagant, white chocolate icing. Spins of whipped cream and gooey caramel Rolos take this cake to the accompanying measurement.
INGREDIENTS :
- Caramel cake
- 230 grams (1 cup / 2 sticks) unsalted butter, chopped
- 300 grams (2 cups) white chocolate
- 180 grams (1 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 240 ml (1 cup) water
- 2 large eggs
- 2 teaspoons vanilla extract
- 315 grams (2 and 1/4 cups) plain flour
- 2 teaspoons baking powder
- White chocolate frosting
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 150 grams (1 cup) white chocolate, pieces
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) powdered or icing sugar
- 2 tablespoons milk
- 240 ml (1 cup) thickened or heavy cream
- Rolos, to decorate, optional
INSTRUCTIONS :
- Preheat oven to 160 C (320 F). Grease and line two 8-inch round cake tins with baking or parchment paper.
- In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
- Divide the cake batter between the two cake tins and place in the oven for approximately 40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely in cake tin.
- To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.