Cake! magazine by Australian Cake Decorating Network August 2014 | Page 150
Sa lt e d
caramel
mud cake
prEparation and cooking timE 3 hours 45 minutes
(+ cooling timE)
sErvEs 16
395g (12½ ounce) can sweetened
condensed milk
250g (8 ounces) unsalted butter,
chopped
¾ cup (165g) firmly packed brown
sugar
1 teaspoon sea salt flakes
¼ cup (60ml) butterscotch
schnapps
1½ cups (225g) plain (all purpose)
flour
½ cup (75g) self-raising flour
2 eggs, lightly beaten
Tip
Serve layered with white ganache and topped
with caramel ganache dripping down the
sides, laden with piles of Caramel Popcorn.
Over the years I have sampled many caramel mud
cakes and sadly none of them have been worthy of
their titles. For me, it’s important that the cake is
flavoured with actual caramel and not just be a white
chocolate mud cake flavoured with brown sugar. I
guarantee this cake to be a hit and by balancing the
sweetness of the caramel with sea salt flakes you get a
perfectly balanced flavour sensation. - Adam
1 Preheat oven to 220°C (425°F).
2 Pour the condensed milk into a medium shallow
baking dish; cover with foil. Place the dish in a
large baking dish; the add enough boiling water to
the large dish to come halfway up the sides of the
smaller dish. Transfer to the oven and bake for about
1¼ hours or until the condensed milk is caramel
in colour, whisking twice during the cooking time.
Remove the smaller dish from the larger dish and
whisk the caramel until smooth. Cover and allow to
cool to room temperature.
3 Reduce the oven temperature to 160°C (325°F).
Grease and line a deep 20cm (8 inch) round or 18cm
(7 inch) square cake pan with baking paper.
4 Combine butter, sugar and salt in a medium
saucepan; whisk over low heat, without boiling, until
smooth. Add caramel and schnapps; whisking until
smooth. Transfer the mixture to a large bowl; cool
for 15 minutes.
5 Whisk the flours and then the eggs into the caramel
mixture; pour the mixture into the prepared pan.
6 Bake the cake for 2 hours, covering the pan loosely
with foil half way through the cooking time to
prevent from over-browning. To check if cake is
cooked insert a skewer into the centre of the cake
if the skewer comes out clean, the cake is cooked.
Stand the cake in the pan for 15 minutes before
turning, topside up, onto a wire rack to cool.
Recipe from FOR THE LOVE OF CAKE. By Louise Vansleve and Adam Cremona
f
www
Available online HERE: www.learncakedecoratingonline.com/product/for-the-love-of-cake
Photography by Frank Selmo