This decadent caramel mud cake has a lovely golden colour and a buttery, moist crumb – just perfect with a cup of tea.
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Preheat oven to 150°C. Grease a 20cm square cake pan. Line base and sides with baking paper.
Place the combined flours in a large bowl. Combine the boiling water and coffee in a small bowl, stirring until coffee dissolves.
Place the butter and sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Remove from heat. Add the coffee mixture and use a balloon whisk to stir to combine. Add the Top’n’Fill and salt and stir to combine. Add the combined flour and stir to combine. Add the egg and stir until well combined.
Pour mixture into prepared pan. Bake for 1 hour 30 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 30 mins to cool. Transfer to a wire rack to cool completely.
Meanwhile, to make the ganache, line a baking tray with baking paper. Sprinkle the chocolate over the tray in a single layer. Bake, stirring every 10 mins, for 30 mins or until chocolate is golden brown and caramelised.
Place the cream and salt in a small saucepan over medium heat. Bring to a simmer. Add the caramelised chocolate. Stir over low heat until ganache is smooth and combined. Transfer to a heatproof bowl. Place in the fridge for 30 mins or until ganache is thick and spreadable.
Place the cake on a serving platter. Spread the top with ganache and sprinkle with peanuts. Serve with strawberries.
You could also decorate the cake with toasted walnuts, almonds or hazelnuts, fresh raspberries, dark chocolate or caramel-coated popcorn.
COOK. STORE. SAVE.
Clever storage: Store leftover eggs in their carton on an inside fridge shelf, not the fridge door. They should last for up to 3 weeks from the date you bought them.
Rich and moist, with a buttery and slightly nutty flavour, this caramel mud cake is one you and your guests will absolutely adore. The cake is dense, rich and fudgy, so if you need to make a layered cake for a celebration, this is the recipe for you. Using just fridge and pantry staples, follow the recipe to learn how to whip up an impressive dessert for dinners, birthdays, potlucks, picnics, barbecues and showers.
Here is some advice for when you make this caramel mud cake with caramel ganache:
To store, place the cooled cake in an airtight container at room temperature for up to 7 days. To freeze, wrap the cooled cake in plastic wrap and foil, then place in the freezer for up to 3 months. Defrost and allow the cake to come to room temperature to serve.
This best caramel mud cake recipe is perfect for social gatherings and celebrations or to enjoy with a mid-afternoon cuppa. For other caramel-flavoured desserts, check out these recipes for Curtis Stone’s brown butter and salted caramel slice, salted caramel apple pie and banana cream pie with maple caramel.