Triple-Caramel Mudcake
Ingredients
- None None FOR THE CARAMELIZED WHITE CHOCOLATE GANACHE ⓘ
- 10 oz white chocolate, finely chopped ⓘ
- 1/2 cup light cream
- None None FOR THE CAKE ⓘ
- 1 can (14 oz) sweetened condensed milk ⓘ
- 1 cup (2 sticks) unsalted butter, chopped
- 1 cup firmly packed dark brown sugar ⓘ
- 1/4 tsp sea salt flakes ⓘ
- 1/4 cup butterscotch schnapps ⓘ
- 1 1/2 cups flour ⓘ
- 1/2 cup self-rising flour ⓘ
Instructions
- For the caramelized white chocolate ganache, preheat the oven to 325°F. Sprinkle the chocolate evenly over the bottom of a shallow baking dish. Bake for 20 mins, stirring twice or until caramel in color. Transfer to a large bowl. Bring the cream almost to a boil in a small saucepan. Whisk in the chocolate until almost smooth. Strain the mixture through a fine sieve, pushing down on the solids. Discard the solids. Cover and refrigerate for 30 mins, stirring occasionally, or until the ganache is of a spreadable consistency.
- Increase oven temperature to 425°F.
- Pour the condensed milk into a 2-quart ceramic dish. Cover the dish with foil and crush excess foil upwards. Place the dish in a larger baking dish; add enough boiling water to come halfway up side of the ceramic dish. Bake for 1 hour.
- Stir the mixture; cover. Bake for a further 30 mins or until a golden caramel color. Adding extra boiling water to the baking dish as needed to maintain water level during baking. Whisk the caramel until smooth. Cover and cool to room temperature.
- Reduce the oven temperature to 325°F. Grease a deep 8-inch round cake pan; line the bottom and side with parchment paper.
- Stir the butter, sugar and salt in a medium saucepan on low heat, without boiling, until smooth. Add the caramel and schnapps and whisk until smooth. Transfer the mixture to a large bowl and cool for 15 mins. Whisk in the sifted flours, then the eggs. Pour the mixture into the prepared pan.
- Bake for 1 hour. Cover the pan loosely with foil and bake for another 1 hour or until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
- Place the cake on a plate. Spread the top with ganache.
Nutrition & Diet Analysis (per serving)
780
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).