CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM

A buttery, two layer Caramel Mud Cake with a tender crumb and a creamy, silky smooth, white chocolate frosting. Swirls of whipped cream and gooey caramel Rolos take this cake to the next level.

When I was testing this Caramel Mud Cake recipe, I made it four times in four days. That’s eight caramel cakes. All needing to be taste-tested.

Needless to say, by cake three I was getting a little sick of the word caramel and a little tired of trying sub-par cake. Thankfully, cake test number four changed everything. And this is the result.

Two layers of buttery Caramel Mud Cake, made using brown sugar and real white chocolate. It’s a simple mix and stir recipe that’s essentially only one bowl, or rather, one saucepan.

And once you take that two-layer cake and pair it with homemade white chocolate buttercream, well then you’ve entered some kind of creamy caramel heaven.

INGREDIENTS
Caramel cake

• 230 grams (1 cup / 2 sticks) unsalted butter, chopped
• 300 grams (2 cups) white chocolate
• 180 grams (1 cup) brown sugar
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 240 ml (1 cup) water
• 2 large eggs
• 2 teaspoons vanilla extract
• 315 grams (2 and 1/4 cups) plain flour
• 2 teaspoons baking powder

White chocolate frosting

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 150 grams (1 cup) white chocolate, pieces
• 1 teaspoon vanilla extract
• 435 grams (3 and 1/2 cups) powdered or icing sugar
• 2 tablespoons milk
• 240 ml (1 cup) thickened or heavy cream
• Rolos, to decorate, optional

INSTRUCTIONS

1. Preheat oven to 160 C (320 F). Grease and line two 8-inch round cake tins with baking or parchment paper.
2. In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
3. .........................................

for full instruction please see : www.sweetestmenu.com

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