Caramilk Mud Cake

The easiest and most delicious melt and mix Caramilk Mud Cake. A one-bowl, no-fuss recipe that takes just 15 minutes to prepare.

5 from 50 votes

Print Pin

Course: Cakes, Dessert

Cuisine: birthday cakes, western

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: pieces

Calories: 593kcal

Cost: $15

Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
Place the butter (chopped), brown sugar, milk and Caramilk chocolate (broken into pieces) into a microwave-safe bowl and melt on 50% power for 5 minutes or until melted (stirring every 30 seconds). Allow to cool slightly.
Note: Alternatively, you can do this step in a saucepan on the stovetop.
Sift the plain flour and self-raising flour over the top and then add the vanilla extract, eggs and salt. Mix together until smooth.
Pour the mixture into the prepared cake tin. Bake for 60 minutes or until a skewer inserted into the middle comes out clean or with just a few moist crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into a microwave-safe bowl. Melt on 50% power for 2 minutes or until the chocolate has melted. Stir until smooth.
Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
Spread the Caramilk ganache over the top of the cake and serve.

Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
Place the chopped butter, brown sugar, milk and Caramilk chocolate (broken into pieces) into the Thermomix bowl and melt for 4 minutes, 60 degrees, Speed 2 (or until melted and smooth).
Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (or until smooth and combined). Pour the mixture into the prepared cake tin.
Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into the Thermomix bowl. Melt for 3 minutes on 60 degrees, Speed 2 (or until the chocolate has melted). Stir until smooth.
Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
Spread the Caramilk ganache over the top of the cake and serve.

RECIPE NOTES & TIPS:

Use a low heat -150°C (fan forced) – mud cakes need a slow bake to stay moist.
Don’t overmix once flour is added – just mix until combined.
Have eggs at room temperature - they blend easily and allow the baking
The cake is ready when the skewer has moist crumbs, not wet batter.
If the top browns too quickly, loosely cover with foil.
Perfect for prepping ahead - this cake stays moist and rich, and can easily be made a day or two before required.
Store in an airtight container at room temperature for up to 5 days.
Avoid refrigerating unless very hot weather – it can dry the cake out.
Freeze (iced or uniced) for up to 3 months. Thaw at room temperature before serving.
If Caramilk is not available - substitute with any caramelised white chocolate, or swap for regular white chocolate - you'll still get a delicious mud cake, just wthout the caramel flavour.