There are only two things you really need to know about today’s post.
This is not a loaf of bread.
It’s not a boule, and it’s not a heavy rye that you can buy by the quarter at your local boulangerie (or bakery, for those of us not living in France).
This, however, is a sandwich.
Oh, you want me to repeat that?
Sure, you could have your caramel mud cake by the slice, plain and unadorned, as sweet-tooths have been doing for centuries.
My point exactly.
Caramel Mud Cake
Recipe from The Australian Women’s Weekly Cafe Cakes Mini Cookbook
- 185g butter, chopped
- 150g white chocolate, chopped coarsely
- 1 cup (220g) firmly packed brown sugar
- 1/3 cup (80ml) golden syrup
- 1 cup (250ml) milk
- 1 1/2 cups (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 2 eggs
- Preheat oven to 160°C/325°F (I did 150°C/300°F). Grease and line a deep 23cm-round cake tin.
- Combine butter, chocolate, sugar, golden syrup, and milk in a medium saucepan. Stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
- Whisk in sifted flours, then the eggs one at a time. Pour mixture into prepared pan. Now, the recipe said to bake at 160°C for 1 1/2 hours, but I did 1 hour and 15 minutes at 150°C and, as you can see, the outer edges got a little over-zealously browned. So keep an eye on your cake (timing may depend on your oven; mine isn’t the most reliable) and cover the cake with foil if it’s browning too much.
- Stand cake in pan for 30 minutes; turn onto wire rack to cool. If desired, spread with a white chocolate ganache.
- The awesome thing about mud cakes is they tend to taste better and better over the course of a few days. If you’re me, this means you can give a quarter to your dinner date, a quarter to the grandma who didn’t receive your date coconut cashew treats, a quarter to your dad as part of his Fathers Day present, and a quarter can be hoarded for yourself to make sandwiches with.
- Healthy, healthy sandwiches.