White Chocolate Caramel Mud Cake
I had you at White Chocolate Caramel right? Delicious sticky muddy cake. With to die for frosting. But eat it at the first sitting. It's irresistible.
I am not a big baker. Correction. I am big. I don't bake very often. Ergo, I am not a big baker. You getting me?
Years ago, in the dark ages back when I worked for Thermomix in Australia as the Head of Recipe Development, I drummed up this little number for their birthday card, sent out to all consultants, signed by all of the HO team. Can you believe that? Yep...many a month found me hand signing an absolute swag of birthday cards...if you ever got one of those, hope you kept it...I will be on there somewhere. And at the very least, I wrote the very yummy recipe and took the pic that appeared on the card. But I digress. This recipe is sort of the same but not. I have come a long way in how I write recipes, and of course I have tweaked it to suit my penchant for all things Salted Caramel...go ahead, be as daring as you like with the good old Pink Salt Flakes that I love so much. Happy...birthday? Bar Mitzvah? Anniversary? No reason at all, just felt like a cake day? This is that cake! You're welcome. Thankfully I have Baker Bree by my side in the test kitchen these days, so this is as pretty as it gets!
OH and our garnish is as simple and cheap as the price of some sugar and popcorn. Yep, store that one away for a day when you need something to zhoosh...
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Need
-
The Cake
- 200 Grams butter unsalted, cubed BUY
- 200 Grams dark muscavado sugar (I prefer Billingtons)
- 300 Grams chocolate white, in pieces BUY
- 50 Grams pure maple syrup
- 150 Grams water
- Generous Pinches pink salt flakes BUY
- 2 Tablespoons vanilla bean paste BUY
- 4 large eggs
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 300 Grams bakers or strong flour
-
Frosting
- 2 Batches Ermine Frosting Recipe
Do
- 1
Preheat steam oven to 160℃ on steam/bake function. OR...preheat normal oven to 160℃ and place a water bath in the bottom of the oven.
- 2
Butter a 23cm springform tin or 2 smaller layer cake tins. Set aside.
- 3
Place butter, sugar, white chocolate, maple syrup, water, salt and vanilla bean paste into Thermomix bowl and cook 5 min/70℃/speed 2.
- 4
Add eggs, baking soda and powder and blend 10 sec/speed 8. Scrape down sides of bowl and lid and repeat.
- 5
Add flour and fold through using a silicone spatula.
- 6
Either scrape into springform tin or divide mixture between two layer cake tins.
- 7
Place into oven and cook 40-50 minutes or until set in centre. Allow to cool completely before removing from tin(s) and frosting.
- 8
We recommend frosting the cakes the day after baking. Freezing the cakes before frosting will mean you get a cleaner look on the cake, with less crumb issues.
- 9
Garnish and decorate to taste.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
