Caramel mud cake

Name: Caramel mud cake
Cuisine: South African
Ingredients: 250 g butter; 200 g white chocolate; 255 g brown sugar; 50 ml golden syrup; 5 ml vanilla paste; 300 ml sour cream; 3 eggs; 200 g cake flour, sifted; 200 g self rising flour, sifted; 250 ml cream cheese; 250 ml mascarpone; 250 ml icing sugar, sifted

Mia Snyman @cook_14400364

A not too sweet, dense cake with a tight but moist crumb, topped with mascarpone frosting and your favorite dessert bar.

Mia Snyman @cook_14400364

A not too sweet, dense cake with a tight but moist crumb, topped with mascarpone frosting and your favorite dessert bar.

Saved

Ingredients

Cake
250 gbutter
200 gwhite chocolate
255 gbrown sugar
50 mlgolden syrup
5 mlvanilla paste
300 mlsour cream
3eggs
200 gcake flour, sifted
200 gself rising flour, sifted
Mascarpone frosting
250 mlcream cheese
250 mlmascarpone
250 mlicing sugar, sifted

Saved

Steps

1

Preheat the oven to 120 degrees celsius if you have a thermo fan oven, otherwise preheat the oven to 140 degrees celsius. Prepare a 22cm round cake pan by lining the bottom and sides with baking paper and greasing it well (spray&cook or butter is sufficient).
2

Start by melting the butter, white chocolate, brown sugar and golden syrup in a pot, stirring constantly.
3

Take off the heat and mix in the vanilla paste, sour cream and eggs.
4

Add the flours and mix until just combined - don’t over mix.
5

Pour the batter into the cake pan and bake for 1 hour and 45 min.
6

Cover with foil and bake another 45min or until a cake tester comes out clean when inserted in the middle of the cake.
7

Meanwhile, prepare the frosting by adding the cream cheese, mascarpone and icing sugar to a mixing bowl and whipping it on high until fluffy and spreadable - store in a airtight container in the fridge until needed.
8

Let the cake completely cool before dressing. When cooled, spread the mascarpone frosting on top and top with your favorite dessert bar broken into pieces (fudge, blondies, brownies, shortbread, toffees etc).