Caramel Mud Cake

Ingredients (serves 8)

• Melted butter, to grease
• 200g butter, cubed
• 200g white chocolate (Nestle brand), chopped
• 200g (1 cup, firmly packed) dark brown sugar
• 180ml (3/4 cup) hot water
• 1 tbs golden syrup
• 2 tsp vanilla essence
• 2 eggs, at room temperature
• 150g (1 cup) plain flour
• 150g (1 cup) self-raising flour
• Icing sugar, to dust

Method

1. Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
2. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
3. Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
4. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.

Notes

• 
  Microwave tip: Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring with a wooden spoon, for 3-4 mins until chocolate melts.