Caramel Mud Cake with Salted Caramel

This cake is DELICIOUS!  You only need a small sliver thanks to the sticky caramel on top. The cake itself is dense and fudgy, but still melt in your mouth.  If you make just one thing on this blog, let it be this!

If you want a tall cake, make two and sandwich them together, or double the recipe and bake it in three batches.  It’s better to bake it in smaller layers so you don’t dry it out too much on the outside before the inside is cooked.  I have used this under fondant and it stands up well, though you will need to use a different icing or ganache on the outside.  Keep the caramel to fill between the layers though!

Caramel Mud Cake

300g white chocolate, broken up

180g  butter, chopped

1/4 cup oil

1 cup milk

3/4 cup brown sugar

2 Tbsp golden syrup

2 tsp vanilla extract

2 eggs

1 2/3 cups flour

2/3 tsp baking powder

Grease and flour a 20cm round pan.  Preheat oven to 160C.

In a large pot, put the broken up white chocolate, butter, oil, milk, brown sugar, golden syrup and vanilla.  Over a low heat, stir until smooth and the butter and chocolate is melted.  Remove from heat (allow to cool until lukewarm if it’s too hot).

Add eggs and mix until smooth and glossy.

Lastly, mix in flour and baking powder until the mixture is smooth.

Bake until a skewer or knife comes out clean or with only moist crumbs, not wet mixture – about 60-70mins depending on your oven.

When baked, remove from the oven, cover with a tea towel and press down for a flat surface.  If you like, place a play over the tea towel and put something heavy on top, eg. A large tin.  This is purely for looks – you could also trim off the done with a knife.

Salted Caramel

1 tin of sweetend condensed milk

50g butter

2 Tbsp golden syrup

Coarse sea salt

In a pan over medium heat, melt together the condensed milk, butter and golden syrup, stirring regularly, until the mix is thick and golden.

Allow to cool until warm but still spreadable.

Spread over your mud cake, swirling the caramel in a spiral pattern, starting from the outside into the center.

Sprinkle over a couple of pinched of sea salt and allow caramel to cool until set.





Madeira Cake

madeira cake A quick, traditional cake that always goes down well!  This recipe can be doubled (or tripled) and baked in a round or square pan.

Madeira Cake

225g butter
3/4 cup sugar
Grated zest and juice of one lemon
3 eggs
1 3/4 cups flour
1 1/4 tsp baking powder

Lemon Glaze
1 1/2 cups icing sugar
2 Tbsp lemon juice

Preheat oven to 180C and grease an 8″ loaf pan.

Beat together butter and sugar until light and fluffy.  Add lemon zest.

Add eggs, one at time, beating well between each.

Mix in the flour and baking powder until combined, lastly add the lemon juice.

For the icing:

Mix together the icing sugar and lemon juice until you have a paste.  Spread over the cake once cooled.

Alternative:  If you don’t want the icing, sprinkle with 2 Tbsp before putting in the oven for a crunchy top.

Serving suggestion:  cut a thick slice of (uniced) madeira cake.  Pan fry in butter on both sides and serve with fruit and ice cream!

Caramel Slice

caramel slice
A soft and buttery biscuit base, gooey caramel and chocolate icing… one of life’s winning combinations!

Make it, you won’t be sorry.


185g softened butter
80g white or castor sugar (sorry, it’s a weird amount in cups)
285g flour

1 can condensed milk
2 Tbsp golden syrup
60g butter

45g butter
1 1/2 C icing sugar
2 Tbsp cocoa powder
1 Tbsp water

Preheat oven to 180C (160C fanbake).  Line a 20cm square baking tin with baking paper, leaving it to overhand for easy removal.

Beat the butter (185g) and sugar until pale and creamy.  Add flour and mix until combined.  Use your hands to bring the mixture together into a smooth ball.  Press the mixture into your pan.

Bake for aprox 20mins until it starts to firm.  This time is great if you like a soft, buttery base.  If you like your base crunchier, leave for an extra 5mins until more golden brown.  Set aside to cool while you prepare the caramel.

In a pot over a medium heat, mix together butter (60g), golden syrup and condensed milk.  Stir constantly until the mixture thickens and becomes caramel in colour, about 5-8mins.  Spoon over cooked base and spread smooth.  Set aside to cool and set.

Once cool, beat together the remaining butter (45g), icing sugar, cocoa and water until it looks smooth and fluffy.  Spread over the caramel.

Refridgerate for 1-2hrs until fully cooled before slicing into squares.  Keep in an airtight container.