Ingredients
Mud cake
- 340 grams white chocolate
- 45 grams golden syrup
- 175 grams thickened cream
- 200 grams water
- 259 grams Salted butter
- 450 grams brown sugar
- 4 egg, Lightly beaten
- 30 grams vegetable oil
- 125 grams Milk
- 1 tsp vanilla extract
- 150 grams self-raising flour
- 300 grams plain flour
- 1 tsp bicarbonate of soda
Butter cream frosting
- 150 grams caramel sauce, Recipe for caramel sauce is below
- 150 grams unsalted butter
- 150 grams icing sugar
Caramel sauce
- 125 grams unsalted butter, Softened
- 250 grams brown sugar
- 125 grams thickened cream
- 1/4 to 1/2 tsp salt, Amount of salt depends on your taste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Double line a 25 cm wide, deep walled cake pan with baking paper that extends at least 5 cm above the top of the cake pan (to allow cake to rise higher then the pan if needed).
- Place the chopped butter, golden syrup, white chocolate, brown sugar, cream and water into the TM bowl.
Melt for 8-10 minutes on 80 degrees, Speed 1.5 or until the sugar has completely dissolved and the butter and chocolate have melted.
Leave to cool for at least 1 hour. - Pre-heat oven to 150 degrees or 140 degrees fan forced
- Once mixture has cooled, add the eggs one at a time while mixing on Speed 4. Then add the vanilla, oil and milk and continue to mix on Speed 4 for a further 15 seconds.
- Add the plain flour, self-raising flour and bicarbonate soda and mix on Speed 3.5 for 15 seconds.
Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 3.5. - Pour the mix into prepared cake pan (it is a fairly thin batter).
- Bake in the oven for roughly 2 hours and 15 - 30 minutes.
The cake is ready when a skewer inserted into the middle comes out clean.
If the cake starts to brown too much on top, cover top with foil. - Remove the cake from the oven and set aside to cool.
- Put butterfly whisk into bowl.
- Put all ingredients into TM bowl and mix on speed 1 for 15 seconds to gently stir in icing sugar, then increase speed to 4 for 15 seconds or until icing looks smooth.
- Chill if mix becomes too soft.
- Spread over cake.
- Place all ingredients into the TM bowl.
- Cook on Varoma temperature, Speed 2 for 6-9 minutes with the MC off (cook for a further couple of minutes if you'd like your sauce to be thicker. It will thicken further as it cools. I prefer to cook mine for 9 mins).
- Allow to cool reserve 150 grams for the frosting.
Drizzle over the top of your frosted cake.
Cake
Butter cream frosting
Caramel sauce
Tip
Caramel sauce can be used in many different ways, not just for this cake. It tastes great over ice cream, in a milk shake, over chocolate brownies and salted popcorn.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This cake was amazing very rich but delicious
This recipe is amazing !!
I would suggest if you are cooking it in a larger pan, that you may need to cook at a lower temperature. The slow cooking is what makes it moist and dense. Also if you cook it the day before you need it and let it sit in the fridge covered over night, it will also become denser. I hope that helps.
Cake in oven as we speak. It filled the thermo tm31 right to the top but it still mixed well. Hopefully my scales aren't out. Tried to fit it into a 21cm square tin but it wouldn't fit. Put in a huge rectangle tin. Can't wait to taste it!
Baked in a tin 34cm×24cm and it was ready after 1hr. Cake is very moist and yummy but not as dense as I was wanting for a mud cake. If there are any tips to make it dense like the picture?
OMG! I’ve been looking for the ideal caramel mud cake recipe fir a friend’s birthday and just tried this. Definitely making this one for his birthday and will be keeping this recipe handy. Thank you for sharing this 💖
Very moist and dense caramel mud cake for sure. It rose beautifully and the taste is devine. I found I had to cook mine for 2 hrs and 50 minutes but other than that it was perfect and made a great birthday cake to share with many. Thank you.
Hi In the caramel butter frosting you have the wisk speed at 5.... please note you shouldnt exceed speed 4. The cake is amazing thank you
So good. Everything a true mud cake should be. Moist and tasty. You only need a very tiny slice as it is rich and filling. This is my go to caramel mud cake recipe now. Yum!