Salted Caramel Mud Cake

Satisfy your salted caramel cravings with this deliciously moist and rich Salted Caramel Mud Cake. Conventional and Thermomix methods included.
4.75 from 4 votes
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Course: Dessert
Cuisine: Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 serves
Calories: 615kcal

Equipment

  • Stove-top or Thermomix
  • Oven

Ingredients

  • 250 g salted butter chopped
  • 200 g white chocolate chopped
  • cups (450g) brown sugar firmly packed
  • cups (375ml) water
  • 1 teaspoon vanilla extract
  • 3 eggs beaten lightly
  • 2 cups (300g) plain flour sifted
  • 2/3 cup (100g) self-raising flour sifted
  • Salted Caramel Sauce
  • Salted Caramel Frosting

Instructions

Conventional Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line 2 X 20cm round cake tins with baking paper.
  • Place the chopped butter, white chocolate brown sugar and water into a saucepan. Stir over a low heat until the sugar has completely dissolved.
  • Pour the mixture into a large bowl and aside to cool.
  • Once the mixture has cooled, whisk in the eggs one at a time.
  • Whisk in the vanilla.
  • Sift in the plain flour and the self-raising flour and mix to combine.
  • Divide the mixture equally between the two prepared cake tins.
  • Bake in the oven for roughly 60-75 minutes - the cake is ready when a skewer inserted into the middle comes out clean. Because of the long cooking time, the top of your cakes may begin to over-brown. If this starts to happen, simply cover it with foil.
  • Remove the cakes from the oven and set aside to cool.
  • Set aside 4 tbs of the salted caramel sauce for drizzling over the top.
  • Prepare the salted caramel frosting using the remaining salted caramel sauce.
  • Place one of the cakes onto a serving plate. Spread half of the frosting onto the top of the cake and add the second cake layer on top.
  • Spread the remaining frosting over the top (reserve 1/4 cup if using Maltesers around the base).
  • Pipe the reserved frosting around the very base of the cake and pop the Maltesers in place.
  • Add chopped caramel Kit Kats and jersey caramels to the top (alternatively you could leave the cake plain or add chocolate curls).
  • Drizzle with the reserved salted caramel sauce.

Thermomix Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line 2 X 20cm round cake tins with baking paper.
  • Place the chopped butter, white chocolate brown sugar and water into the TM bowl. Melt for 8-10 minutes on 80 degrees, Speed 1.5 or until the sugar has completely dissolved and the butter and chocolate have melted.
  • Remove the lid and leave to cool completely (if you want to hurry this up, pour the liquid into a separate bowl as it will cool much quicker).
  • Once the mixture has cooled, add the eggs one at a time while mixing on Speed 4.
  • Add the vanilla and mix on Speed 4 for a further 10 seconds.
  • Add the plain flour and the self-raising flour and mix on Speed 3 for 10 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 3.
  • Divide the mixture equally between the two prepared cake tins. Bake in the oven for roughly 60-75 minutes - the cake is ready when a skewer inserted into the middle comes out clean. Because of the long cooking time, the top of your cakes may begin to over-brown. If this starts to happen, simply cover it with foil.
  • Remove the cakes from the oven and set aside to cool.
  • Prepare the salted caramel sauce. Set aside 4 tbs of the salted caramel sauce for drizzling over the top.
  • Prepare the salted caramel frosting using the remaining salted caramel sauce.
  • Place one of the cakes onto a serving plate. Spread half of the frosting onto the top of the cake and add the second cake layer on top. Spread the remaining frosting over the top (reserve 1/4 cup if using Maltesers around the base).
  • Pipe the reserved frosting around the very base of the cake and pop the Maltesers in place.
  • Add chopped caramel Kit Kats and jersey caramels to the top (alternatively you could leave the cake plain or add chocolate curls). Drizzle with the reserved salted caramel sauce.

Nutrition

Calories: 615kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 194mg | Potassium: 182mg | Fiber: 1g | Sugar: 53g | Vitamin A: 585IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 2.5mg