Sorry if you’re getting a bit sick of my wedding countdown but with just three sleeps to go it’s about all I can think about! Today we’re getting all packed up and heading up to the beach to start the preparations and partying. Mum and dad’s house was cleared of furniture yesterday and tomorrow, in come the tables and chairs and everything else you need for a wedding at home.
I can’t wait to see all our ideas come together and come to life. Unfortunately the weather report isn’t looking too good. We have a back up plan but please keep your fingers and toes crossed for us!
Just because I’m getting married very soon, doesn’t mean I have stopped baking. It was my sister’s boyfriend’s Birthday last week and he loves caramel. I thought it was a good opportunity to try out a caramel mud cake recipe I’d been saving.
I have a few other sweet treats for you for the rest of the week before I’m off for my honeymoon.
Place the white chocolate, sugar, butter, golden syrup, vanilla extract and water in a large saucepan. Heat it all over a medium heat, stirring, until everything melts together and gets nice and smooth. Take the pot off the heat and set it aside to cool for 20 minutes.
Add the eggs one at a time and whisk them through. The recipe says to use a wooden spoon but I find a whisk makes the mixture much smoother.
Sift in the flours and then whisk them through until the batter is smooth.
Divide it evenly between two greased and lined round cake tins. Bake them for 40-50 minutes at 160C fan-forced or until they are golden on top and a cake tester inserted in the middle comes out clean.
Leave the baked cakes to rest in the tins for 20 minutes and then transfer them to a wire rack to cool completely.
I used a recipe for chocolate fudge icing that I used when I made Nigella’s Devil’s chocolate cake. Check out the recipe to see the steps.
To assemble the cake, place a blob of icing on the serving tray and invert one of the cakes onto it so it’s bottom up. Cover it with icing and then sandwich the second cake on top and cover it in icing.
Serve it up with a big scoop of ice-cream. Enjoy!
A different question for you today? If you are married, what tip would you give yourself for your wedding day if you could do it all again?
Choc-caramel mud cake
cake recipe from Taste
- 200g butter, chopped
- 200g white chocolate, chopped
- 1 cup firmly-packed dark brown sugar
- 3/4 cup hot water
- 1 tbs golden syrup
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 1 cup plain flour
- 1 cup self-raising flour
- 125ml water
- 30g dark brown sugar
- 175g unsalted butter, cubed
- 300g good-quality dark chocolate, finely chopped
Pre-heat the oven to 160C fan-forced and grease and line two 20cm round cake tins.
In a large saucepan, combine the butter, chocolate, sugar, water, golden syrup and vanilla extract and stir it over medium heat until everything melts and comes together.
Set the mixture aside to cool for 20 minutes.
One at a time, whisk in the eggs and then sift in the flours. Whisk them through until the mixture is smooth.
Divide it evenly between the two tins and bake the cakes for 40-50 minutes or until a cake tester inserted in the middle comes out clean.
Leave the cakes to sit in the tins for 20 minutes before turning them out on to a wire rack to cool completely.
To make the icing, put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt. When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated. Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
Nigella says to leave it for about an hour whisking every now and then. Mine took at least 2 hours to thicken significantly.
Place a small blob of icing on your serving plate and invert one of the cakes on top of it. Cover the cake with icing and put the second cake on top, right-way-up. Coat the top of it with icing.