Caramel Mud Cake

Caramel Mud cake is a little tricky to make but its all worth it in the end. This recipe is easy to follow and the cake tastes just divine. Not for the faint hearted.

time needed
prep cook
rating (click to rate)
4.0 based on 30 ratings, click to rate


  • 185 grams Butter
  • 150 grams White Chocolate Buds
  • 1 cup Brown Sugar
  • 1/3 cup Golden Syrup
  • 1 cup Milk
  • 1 1/2 cups Plain Flour
  • 1/2 cup Self Raising Flour
  • 2 Eggs Lightly beaten

White Chocolate Ganache

  • 250 grams White Chocolate Buds
  • 1/3 cup Thickened Cream


  1. Preheat oven to 160 degrees.
  2. Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over a medium heat.
  3. Stir until melted/dissolved.
  4. Cool for 15 minutes.
  5. Whisk in flour and egg.
  6. Pour into a lined or well greased round tin and bake at 160 degrees for 1 h 10 min.
  7. Cover with foil after 35 minutes to prevent over-browning.
  8. Cool for 30 minutes in tin, then remove.

White Chocolate Ganache

  1. Make ganache by combining white chocolate and cream over a low heat, stirring until smooth.
  2. Let stand until spreadable.
  3. Spread ganache all over the caramel mud cake.
  4. Drizzle with caramel and chocolate sauce and top with crushed walnuts.


Recipe Hints and Tips:

  • Caramel Mud Cake can be frozen un-iced.
  • Double wrap in plastic wrap and place on a level surface in the freezer for up to three months.

Recipe by Cassy Billingsley

Facebook Comments