It was as easy as it is delicious, more than half the cake was eaten before we even had a chance to put the icing on so you know it’s a winner. A great one for a chilly afternoon or when you need to bring something and don’t have a lot of time. Save this one for future recipes:
Ingredients:
250g butter
2 cups brown sugar
1 cup full cream milk
180g Caramilk block (full block)
2 cups plain flour
2 tsp vanilla extract
3 eggs
Pinch of salt
Icing: 90g Caramilk chocolate
Method:
Preheat oven to 150 degrees C (fan forced) and grab a cake baking tin (we used a square pan and that worked fine)
Melt butter, sugar, chocolate (broken up) and milk in microwave (start at 3 mins and go up in 30 sec intervals)
Stir until all melted. Sift in remaining ingredients and mix - we used the Kenwood mixer, I’m sure it would be fine with an egg beater or hand mixed too.
Pour mixture into cake tin and bake for 50 mins or when top is golden
Icing: Once cake is cooled, melt chocolate in microwave and drizzle on top
TIP: I took the cake out a little early as I prefer a mud cake to be slightly fudgy and less “cakey”, around 45 min mark. You can add cream to your chocolate for the icing and make ganache, just blend together in a mixer for a more “professional” finish - I didn’t have cream handy so we just used chocolate. Cake will store well in airtight container for two weeks in the fridge. Enjoy
