Aussie Caramel Mudcake

Caramel Mudcake is a classic Australian cake

One of my all time favourite cakes growing up in Australia was a caramel mudcake. If you're thinking of a chocolate Mississippi mudcake, this is completely different. Most obviously--it's caramel! This cake is a household staple across Australia and can be picked up anytime at most grocery stores. Now that I live in Canada I have to make it myself! It's easy and so amazing--you're going to love it. It has a consistency close to cornbread, but with a lighter crumble. But, ohhhhh, that caramel taste is next level!

WARNING: the caramel sauce, when hot, is very dangerous so please don't stick your finger in the pot. Wait 'till it cools down a bit.

The cake will keep for around 4 days at room temperature, but freezes super-well and is great to pack in lunches. I hope you enjoy this recipe as much as I do. Happy baking and remember to send me photos of your creations on Instagram or Facebook.

Chef Hollie Fraser

Ingredients

CAKE

• 220g golden brown sugar

• 200g unsalted butter

• 250g white chocolate chips

• 1 tbs golden syrup (you can substitute corn syrup)

• 180ml hot water

• 1 tbs vanilla essence

• 2 eggs

• 300g self-raising flour

CARAMEL SAUCE

• 220g golden brown sugar

• 80g unsalted butter

• 100ml milk

• 200g white chocolate chips

• pinch of salt

Equipment

• 8" round cake tin (or any cake pan of your choice, but it may affect the bake time.)

• heavy-bottomed pot

• kitchen scale

• sifter

• bowls

• spatula and whisk

How To

Preheat oven to 350F. Prepare a cake tin with cooking spray.

CAKE

In a heavy-bottomed pot, combine your brown sugar, butter, white chocolate chips, golden syrup, hot water, vanilla, and salt. Bring this mixture to a slow simmer, stirring to prevent burning, until the butter is fully melted and the caramel comes to a slow simmer. Once melted, remove from heat and transfer to a bowl to cool. While the mix is cooling, sift the flour in to a bowl and set aside. Crack the egg into a separate container and set that aside too.

Once your caramel mixture is almost cool, whisk in your egg. Be careful--if the mix is too hot, your eggs will scramble. Add your sifted flour and fold it in with a spatula. If the batter is lumpy, use a whisk and whisk them out.

Pour the batter into a prepared cake tin and place it in the oven for about 50 minutes, depending on the size of your pan. When it is done a skewer inserted into the centre will be almost clean (mudcake is sticky so it will never be full clean.) Allow to cool for 10 minutes before turning it out onto a plate.

CARAMEL SAUCE

Add all ingredients to a heavy-bottomed pot and bring to a simmer, constantly whisking so it doesn't burn. Once all ingredients are melted, remove from heat and let sit for 5 minutes to slightly cool.

Pour the sauce over your turned-out mudcake and dig in! This cake is extra-good when it is still warm.