Caramel Mud Cake
250g unsalted butter, chopped
200g good quality white chocolate, chopped
1 1/4 cups (255g) brown sugar
1/2 cup golden syrup
3 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plain flour, sifted
2/3 cup self raising flour, sifted
300ml sour cream
60g unsalted butter, chopped
1/2 cup brown sugar
2 tablespoons cream
(approx) 1 1/2 cups icing sugar, sifted
Preheat oven to 160°C or 140°C fan forced. Grease and line a 22cm deep cake tin.
Place butter, chocolate, brown sugar and golden syrup in a medium sized saucepan. Cook over low heat until chocolate is melted and the sugar has dissolved. Remove from heat and allow to cool slightly. Stir the mixture as it cools to ensure the sugar has all dissolved.
Beat in the eggs and the vanilla essence. Beat in the flour and sour cream. Pour into prepared tin.
Bake for 1 1/2 hours, or until a skewer inserted comes out clean. Cover the cake with foil if it is browning too quickly. Cool the cake in tin before turning out.
To make the icing:
Melt butter in a saucepan. Add the brown sugar and cream and cook until butter melts Gradually add enough icing sugar to give a spreading consistency. Spread quickly over the cooled cake.