Caramel Caramilk Mud Cake
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
- 250g/8.8ozs butter, cubed
- 180g/6ozs Caramilk chocolate, broken up
- 320g/11.3ozs dark brown sugar
- 350ml/12.3flozs buttermilk
- 2 eggs
- 3 teaspoons vanilla bean paste
- 280g/9.8ozs cake flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
For Ganache
- 180g/6ozs Caramilk chocolate, broken up
- 90ml/3flozs thickened or pure cream
- 1 tablespoon glucose syrup
*Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup/150g/5.2ozs of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well. I usually mix up a big batch of this and keep it in a container ready for baking cakes as it produces a softer texture.
Step 1 - Preheat oven to 140C/284F fan forced. Line the base and sides of a 20cm/8inch round tin (not springform) with parchment.
Step 2 - In a large saucepan add the butter, chocolate and brown sugar on low heat and stir and melt. Add the buttermilk and stir in. Take off the heat and allow to cool for 15 minutes. Whisk the eggs and vanilla together and then whisk this into the chocolate mixture.
Step 3 - In a jug whisk the flour, baking powder and salt. Sift this over the chocolate mixture stirring it in so no lumps form. If you do find there are lumps, pass the cake batter through a sieve. Then pour into the tin and allow to sit on the counter for 10 minutes. Then bake for 1 hour and 10 minutes or until the centre is no longer wobbly. Cool in the tin and then turn out gently.
Step 4 - To make the ganache make sure that the chocolate is finely chopped and place in a large heatproof bowl. Heat the cream and glucose syrup until almost boiling and pour all over the chocolate. Cover and allow to sit for 10 minutes, then stir to ensure that the chocolate is all melted. Allow to sit at room temperature until thicker and more spreadable in texture. Pour over the cake and serve.
Thermomix directions For Cake:
Step 1 - Add the flour, baking powder and salt and set to 10 seconds, speed #7. Remove and set aside in a jug. Add chocolate and set to 10 seconds, speed #7. Add the butter and brown sugar to the TM bowl and set to 3 minutes/30C/speed #2 or until melted. Add the buttermilk and set to 10 seconds, speed #5. Add the eggs and vanilla and set to 30 seconds speed 4. Then add the flour mixture and and set to 10 seconds speed 4. Then pour into the tin and allow to sit on the counter for 10 minutes. Then bake for 1 hour and 10 minutes or until the centre is no longer wobbly. Cool in the tin and then turn out gently.
Step 2 - Make the ganache. Place the chocolate in the bowl and set to 10 seconds, speed #7. Scrape down the sides and add the cream and glucose syrup and set to 3 minutes/60C/speed # 2 until combined and melted. Allow to sit at room temperature until thicker and more spreadable in texture. Pour over the cake and serve.