CARAMEL MUD CAKE (GLUTEN-FREE)
Make and share this Caramel Mud Cake (Gluten-Free) recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to slow (150 degrees celsius).
- Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
- Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
- Transfer mixture to a large bowl, cool for 15 minutes.
- Whisk in vanilla and eggs, then the flour mixture.
- Pour mixture into prepared pan.
- Bake in a slow oven for about 2 hours.
- Cover cake loosely with foil if it is over-browning.
- Cool the cake in the pan covered with a clean tea towel.
- ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
- Cook, stirring, for about 3 minutes, cool.
- Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
- Spread cold cake with Caramel Frosting.
- Notes: Can be made 4 days ahead.
- Store in an airtight container at room temp.
- Uniced cake suitable to freeze.
Nutrition Facts : Calories 645.9, Fat 34.5, SaturatedFat 21.1, Cholesterol 145.1, Sodium 273.9, Carbohydrate 84.1, Sugar 82.7, Protein 3.6
CARAMEL MUD CAKE
This is dedicated to Jubes - Jubes has been so lovely to me on Zaar and has always been so helpful, so I wanted to find a recipe for a delicious cake and dedicate it to her. This is it!
Provided by Perfect Pixie
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
- Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
- Transfer to large bowl to cool for 15 minutes.
- Fold in sifted flours then add eggs 1 at a time.
- Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
- Stand cake in pan 30 minutes and then turn onto wire rack to cool.
- Spread top and side with white chocolate ganache.
- White chocolate ganache:.
- Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.
Nutrition Facts : Calories 528, Fat 28.2, SaturatedFat 17.1, Cholesterol 82.9, Sodium 227.1, Carbohydrate 64.5, Fiber 0.6, Sugar 42.5, Protein 6.5
GIANDUJA CARAMEL "MUD"
Steps:
- In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside.
- In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C). Add the vanilla bean and seeds. Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise. Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together. Remove the vanilla bean, then add the butter and use an immersion blender to emulsify. Cover the surface of the caramel with plastic wrap to prevent it from drying out. When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve.
CHOCOLATE CARAMEL MUG CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean.
- Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce.
CARAMEL MUD CAKE (GLUTEN-FREE)
Make and share this Caramel Mud Cake (Gluten-Free) recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Grease a deep 22cm (standard) round cake pan and line base with non-stick baking paper.
- Combine butter, chocolate, sugar, syrup and milk in a medium pan.
- Stir over low heat until chocolate is melted and sugar dissolved.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Whisk in sifted flour, baking powder, and eggs, pour into prepared pan and cook in a moderately slow oven (300 degrees) for 45-50 minutes.
- To make ganache, combine chocolate and cream in medium pan; stir over low heat until chocolate is melted and mixture is smooth.
- Pour into a bowl and stand until a spreadable consistency.
- Spread ganache over top of cake and serve.
Nutrition Facts : Calories 5177.9, Fat 325.4, SaturatedFat 197.3, Cholesterol 1228.2, Sodium 1241.3, Carbohydrate 542.4, Sugar 467.9, Protein 52.4
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL MUD CAKE
Make and share this Caramel Mud Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 22cm round cake pan and line base with non-stick baking paper.
- Combine butter, chocolate, sugar, syrup and milk in a medium pan.
- Stir over low heat until chocolate is melted and sugar dissolved.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
- Pour into a bowl and stand until a spreadable consistency.
- Spread ganche over top of cake and serve.
Nutrition Facts : Calories 607.9, Fat 32.5, SaturatedFat 19.7, Cholesterol 99.9, Sodium 82.8, Carbohydrate 74.4, Fiber 0.7, Sugar 48, Protein 7.3
CARAMEL CAKE
I lovely sweet cake - if you're craving for something but bored of chocolate!
Provided by waldy565
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 160C/ Gas 4. Cream the butter and suagr/sweetener together. Add the egg YOLKS and the flour and incorporate to form a smooth batter. Add half the tin of Carnation Dulce de Leche.
- Prepare a cake tin with butter/ low fat spray and line with baking parchment. Pour the batter in and put in the oven for 1 hour 30 mins, or until a skewer/knife comes out clean when inserted.
- While the cake cooks, make the meringue. Just whisk the egg whites until stiff peaks, then stir in 4 tsp of honey. Place in the oven for 30 mins
- When the cake is done, transfer to a wire rack. When cool, add the remaining 2 tsp of honey and spread over the top of the cake. When the meringue is done, just place on top and enjoy!
- If making cupcakes, do the above but line a cupcake tin with 12 paper cases, and spread 1/2 a tsp of honey on each with a little of the meringue.
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
CARAMEL MUD CAKE CUPCAKES
These are wonderful rich cupcakes with a delightful caramel flavour. I couldn't believe how easy they were to make and how well they turned out. These do not need any frosting or extra flavours, just a light dusting of icing sugar. (Note that this recipe is from the Women's Weekly 'Cupcakes' book so the cups are Australian measuring cups)
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
- Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
- Stir over low heat until everything has melted and is smooth.
- Transfer mixture to a medium bowl and allow to cool for 15 minutes.
- Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
- Divide the mixture into the 12 muffin cases, they will be 3/4 full.
- Bake for 30 minutes or until a light golden brown colour and check with a skewer.
- Cool on wire rack and dust with icing sugar.
- Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.
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