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Caramel mud cake with toffee cream

It was my Birthday a few months ago.  As I get older the actual celebration of a Birthday on “the day” means a little less.  However, because I have lived away from my immediate family for so long I still get very excited by receiving cards in the mail to mark the special occasion.  Wishes of love and happiness are heartfelt from those who care about me.

This year I received one card that was a big surprise and most unexpected.  To put this into prospective I need to tell you a little about the sender.

Approximately two months before my Birthday I commenced as an Independent Consultant with Thermomix Australia.  It is my own business that I conduct under the guidelines set out by Thermomix.  As part of my role they provide free training and ongoing support, something (as a consultant) I feel is quite rare these days.  My team leader is amazing and always there with words of encouragement when they are needed.

So really, I guess it shouldn’t have come as a surprise when I received a Birthday card from such a wonderful company but for some reason it did.  I think it was the fact that the card had been personally written on rather than a pre-printed version automatically popped in the post, a very nice touch that made me feel somewhat special.

The front of the card had a picture of a piece of cake that looked delicious.  And the best part, the recipe was on the inside 🙂 .

So here it is my friends, I hope you feel special when you enjoy a slice of this with someone you love!

caramel mud cake with toffee cream (recipe from Thermomix Birthday Card – May 2011) 
makes 1 x 23cm cake

Ingredients
Cake
200g unsalted butter, cubed
200g white chocolate, in pieces
200g dark brown sugar
150g hot water
50g golden syrup
2 tsp vanilla bean paste
4 eggs
140g plain flour
140g SR flour
berries and icing sugar, to serve

Preparation
Brush 23cm springform tin with some melted butter and completely cover outside of base with double layer of foil for waterproof.  Set aside.

Pre-heat oven to 180°C and place large baking tray of water in bottom of oven.

Place butter, chocolate, sugar, water, golden syrup and vanilla into TM bowl.  Cook for 5 minutes at 70°C, on speed 1.  Cool slightly.  Add eggs 1 at a time onto rotating blades, beating each in for 10 seconds on speed 6.  Add flours to TM bowl and set dial to closed lid position.  Incorporate gently for 20 seconds on interval speed.

Pour into prepared pan, then place into baking dish of water.  Reduce temperature of oven to 170°C and cook for 50 minutes to an hour until set in the centre.

Allow to cool before un-moulding.  Serve with toffee cream and raspberries.

Toffee Cream

50g unsalted butter
100g cream + 400g cream
100g dark sugar
2 tsp vanilla extract

Place butter, 100g cream, sugar and vanilla into TM bowl and cook for 5 minutes at Varoma temperature on speed 2 with MC off.  Pour out of TM and cool completely (it will partially set).

Insert butterfly into TM bowl and return toffee mixture to TM bowl.  Add remaining cream and whip together for 10-20 seconds on speed 4 until cream holds still peaks.  Either spread over cake with palette knife or serve on the side.

My tips/alterations:  *I cooked this for 1 hour to make sure that it was set but this will vary depending on your oven.  *If you use a butter substitute, this cake will be dairy free.  You can switch out the toffee cream and the whole thing would be dairy free.

ease: 8/10.  The most difficult part was getting it into the tray of water in the oven!
prep time: 15mins.
cooking time: 55-60mins 
total: 1 hour 15 mins

taste: 9/10.  This was an amazing cake.  Dense – like every mud cake should be, Sweet – without being over the top, Sophisticated – I would make this for guests, anytime!  The caramel flavour was stunning.  I found the cream a little too sweet but others loved it, so I think that is personal preference.

would I make it again: Absolutely! I’m just waiting for that special occasion and someone to spoil!

 

21 comments to Caramel mud cake with toffee cream

  • Rosie

    Hi there,
    This recipe looks delicious! I just wanted to check if your oven is fan forced or not? Is it 180 for a fan forced oven?
    Thank you : )

  • Hi Rosie
    Thanks for stopping by. Yes, my oven is fan forced. In saying that ever oven is different so if you know your oven runs a little hot, pull it back by 10 degrees.
    Hope you enjoy the cake, it is great.
    Fiona

  • I made this cake and when I put it in the oven I placed the springform pan into the baking pan and then poured boiling water around it. It’s a wonderful cake.

    I changed up the icing just a bit by adding white chocolate to it. It was delicious.

  • Hi Maureen
    Thanks for leaving a comment. This is a delicious cake and I love the way you baked it. White chocolate in the icing is a great idea!
    Fiona

  • foxglove

    “*this cake is dairy free” but the cake recipe states to use unsalted butter???? how can leaving the toffee cream out make the CAKE ingredients dairy free? Or did I read it wrong? … check …. check again ….double, double check, it reads the same ……HEEEEEELP PLEEEEESE!

  • foxglove

    Thank you for moderating the recipe, now it will be dairy free!!

  • Steph

    Hi,

    This cake looks amazing and has inspired me to bake it for my friend’s engagement. However I do need to make a much larger cake (14″x14″).

    I am quite worried that I may either under cook the middle or over cook around the edges. Do you have any suggestions on baking times and temperatures.

    Thanks.

  • Ann Egan

    Hi there, I made this cake yesterday and it looks delish. Only problem, it cooked crooked because of the water bath it was in, it sort of sat lopsided during the entire cooking time. Did anybody else have this problem?

    Did I put too much water in the bowl? Seemed a bit awkward having to use a springform tin and then make it waterproof. I may try just lining a normal cake tin next time.

    Can’t wait to ice it and EAT IT! ! ! Yummo.

    Thanks for the recipe.

  • Klara

    Sorry to bother you, but what would you recommend replacing the white chocolate with to make it dairy free? No worries about changing butter to dairy free spread but white chocolate is full of milk and changing it to dairy free dark chocolate would totally alter the cake… Thank you.

  • Michelle

    It is my daughters 16th today. She loves caramel and doc who. I can’t wait to bake this today. I am going to use a rectangle mould and colour the cream blue and somehow make the TArdis for her. What a surprise for her when she bites into it and discovers it is caramel!

  • CAro

    I would love to make this cake without the golden syrup, has anybody tried that? Also, will it freeze ok, freezing it all wrapped in clinging wrap? thanks!

  • Hi there, the cake freezes really well in the manner you described. You could substitute the golden syrup for maple syrup or honey for something a little healthier if you like. Enjoy!

  • Leona

    This cake was sensational. Everyone (even those who said they don’t really eat cake) went back for seconds & thirds. Thanks for such a fantastic recipe, it’s a real winner.

  • Ana

    hello, i buy the Belini kitchen master but I have a lot of recipes from thermomix bimby and now I’m very confused because I’m afraid,the speed,the time etc,can you help me ?can I use the same recipes or I have chance the times ,speeds degrees,I don’t know what to do

  • Hi Leona, So pleased you liked it. I’ve always had great feedback on this one.

    Hi Ana, I’ve never used a belini so not sure about the speed and time differences for recipes. There are some FB pages that might be able to help you out. Hope you work it out, Fiona

    Hi Klara, you are right re the chocolate. These days you go buy dairy free chocolate online. To be honest I would just use a different recipe.

    Hi Ann, cooking lopsided sounds like too much water. If you did try a normal tin, let us know how it went. Thanks so much, Fiona

    Hi Michelle, that sounds AMAZING!

    Fiona xx

  • Sarah-jane

    Hi….I tried to make this last night and it was disastrous but the mixture tasted delicious so want to try again! Might be difference in Australian/English language. When you say baking tray do you mean a deep roasting tray? How far up should water go around cake tin? Put it in a baking tray but water was probably only about 2cm high. Cooked cake for 1hr 45 and it was still goey in middle…might just be me, never cooked a cake in water before. Thank you x

  • Hi Sarah-jane, yes a roasting pan would work. The water should come up about halfway to two-thirds of the side of the cake. This insulates it when cooking so that it doesn’t over bake and dry out. It also helps the cake cook more evenly so hopefully it will help with the soggy centre. You could also try increasing the temperature by ten degrees. Hope that helps. Do try it again as it is delicious! Fiona

  • Hi Steph, to bake the size cake you are looking at I would do it for 1hr 30 mins then check it. You might have to top the water up a little also. It might also need an extra 15 minutes at the end. If you find it is browning too much on the top, simply put a piece of foil over it. Hope that helps, Fiona

  • Sally

    Made it over the weekend, I used a kugelhopf shaped pan. I cooked it for 50 mins, and then tooke it out of the water bath and cooked for another 20 mins. Then the cake was fully cooked. Would make it again, very yummy!! It was a big hit, as it was for a special birthday.

  • Rach

    I made the cake today and it turned out great but….the icing flopped hugely, I think we over mixed it, by 5-10 seconds and it went curdly and split terribly …. So just be really careful to watch it, I stopped and looked after 10 secs then after the next 10 seconds approx it had gone past the point of saving…. Tempted to try it again but just wanted to share a possible pitfall as it may save someone else …

  • Jenny

    Instead of water can I use milk in the caramel mud cake?

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