Ingredients

Serves 8-10

Caramel Mud Cake
200gr butter, chopped
200gr white choc, chopped
1 cup brown sugar, firmly packed
180ml hot water
2 tbsp golden syrup
2 tsp vanilla extract
2 eggs
1 cup plain flour
1 cup SR flour


White Choc Ganache
300ml cream, heated until almost boiling
500gr white choc, chopped


White Choc Slabs
300gr white choc
Silver cachous (edible silver balls) (assorted sizes or as desired)

 

Method

Caramel Mud Cake:
1. Heat the oven to 160˚C (slightly lower for fan-forced)
2. Grease and line a 22cm cake tin.
3. Heat butter, choc, sugar, water, golden syrup and vanilla in a saucepan or in the microwave over medium heat until choc and butter are melted. Stir till smooth.
4. Cool to room temperature (A sink of cold water will speed up the process). Add eggs and beat well. Sift flours over the choc mixture and stir with a wooden spoon until combined.
5. Pour into the pan and bake for 50-60 mins or until a skewer comes out clean.
6. Stand in the tin for about 20 mins and then turn onto a cooling rack.
7. When the cake is cold, cut in half and sandwich back together with whipped white choc ganache.  Spread top and sides of cake thinly with whipped ganache before decorating with white choc slabs and silver cachous.  Wrap the cake in silver ribbon and serve.


Ganache:
1. Add chopped choc to hot cream and stir until smooth. 
2. Put in the fridge until cold. 
3. Beat with an electric beater until light and fluffy.
4. Decorate your cake!

 

Choc Slabs:
1. Heat the choc in microwave in short bursts, stirring constantly, until choc is melted and smooth.
2.  Spread onto baking paper to a height slightly taller than the cake.
3.  Sprinkle with cachous while still soft.
4. Cut into slabs with a scalpel when set (do this gently or the choc will splinter).

 

 

Arianne's shop:
A Bunch of Cakes
86 Hudsons Road, Spotswood, Vic
03 9939 1393