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Caramel Mud Cake

Caramel Mud Cake
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This bakery-style caramel mud cake combines rich white chocolate, dark brown sugar, and golden syrup for an ultra-fudgy, melt-in-your-mouth crumb. Finished with a warm stovetop caramel glaze and delicate chocolate curls, it is the ultimate dessert for special celebrations.

Ingredients

Scale

Cake Batter:

  • 226 g (1 cup / 2 sticks) unsalted butter, cubed
  • 180 g (6.4 oz) quality white chocolate, chopped
  • 175 g (1 2/3 cups) all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp fine sea salt
  • 200 g (1 cup) dark brown sugar, packed
  • 1/4 cup (60 ml) golden syrup
  • 160 ml (2/3 cup) whole milk, room temperature
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Caramel Glaze & Topping:

  • 57 g (4 tbsp) unsalted butter
  • 100 g (1/2 cup) dark brown sugar
  • 2 tbsp whole milk
  • 80 g (2/3 cup) confectioners’ / icing sugar, sifted
  • 1/2 tsp fine sea salt (optional)
  • 50 g (1.8 oz) white chocolate block (for curls)

Instructions

  1. Prep: Preheat oven to 180°C (160°C fan forced / 350°F). Grease and line an 8-inch springform tin with parchment paper.
  2. Melt: Microwave butter and white chocolate in 30-second intervals at 50% power, stirring until smooth. Set aside for 5 minutes.
  3. Dry Mix: Whisk flour, baking powder, salt, and dark brown sugar in a large bowl, breaking up any sugar lumps.
  4. Wet Mix: Whisk golden syrup, milk, vanilla, and eggs into the lukewarm chocolate mixture until uniform.
  5. Combine: Fold wet ingredients into dry ingredients with a spatula just until flour streaks vanish.
  6. Bake: Pour into the tin and bake for 60–70 minutes (rotating halfway) until a skewer inserted in the center comes out with moist crumbs. Cool 15 minutes in the pan, then cool completely on a wire rack.
  7. Glaze: In a saucepan, boil butter, brown sugar, and milk for 1 minute over medium heat. Whisk in icing sugar and salt. Cool 5–10 minutes, pour over the cooled cake, and garnish with white chocolate shavings.

Notes

  • Doneness: Mud cakes should not have a clean skewer test; look for sticky, moist crumbs rather than liquid batter.
  • Storage: Keep in an airtight container at room temperature for up to 5 days. Avoid refrigeration to protect crumb moisture.

Find it online: https://cakeshungry.com/caramel-mud-cake/