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Caramel mud cake with salted caramel sauce

June 21, 2017
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caramel mud cake with salted caramel drizzle

Honestly nothing occurs to my mind that would fill the gap between these beautiful pictures. I had asked my other half to pen down a poem about his favourite drizzle .. Salted caramel sauce.  I am waiting and I am sure it will be filled up in no time. Till then enjoy this cake….
This cake is delicious and finally I got the perfect shape. Now this is the third time using the same batter, the other two cakes were written off because of  my bundt pan disasters.Bundt cakes always come out of the pan with nary a crumb out of place — thank your lucky stars! Now I am glad  that I could finally figure out how to get a clean cake out of a bundt pan.  
Greasing a pan with butter would sound an ideal approach but it is not at all helpful. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. I have experienced it very well. Vegetable shortening is a good way to grease the pan and use a pastry to apply melted shortening to all its nooks and crannies. If the pan is more intricate, then make a paste using equal quantities of plain flour and shortening and applying  it generously using a pastry brush. It is all about getting a perfect shape. I am simply a lover of these nordic pans.  Now lets dig in and enjoy this cake with the salted caramel sauce using coconut milk.

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Caramel mud cake with salted caramel sauce
Author: 
Recipe type: dessert
 
Ingredients
  • 200g white chocolate
  • 200g butter
  • 1 cup raw sugar
  • ¾ cup hot water
  • 1 tbsp golden syrup
  • 2 tsp vanilla extract/ maple extract
  • 2 eggs
  • 1 cup plain flour
  • 1 cup Self raising flour
Instructions
  1. Place butter, golden syrup, chocolate , sugar, water in a heavy sauce pan. Cook on a medium heat until the chocolate and butter are melted. Remove from heat.
  2. Let it cool down. Add eggs and essence and whisk it properly. Add plain flour and self raising flour and combine well. Use a greased bundt pan or a round pan to bake it.
  3. Preheat the oven at 180 "C and bake the cake for 40 minutes or until done.
  4. Remove the cake and let it rest for 10 minutes.
  5. Meanwhile prepare the salted caramel drizzle.
Notes
1 cup sugar
1/4 cup water
50 g butter
120 ml coconut milk
sea salt flakes
Combine sugar and water in a saucepan until sugar is dissolved. Stir on a medium heat and when the syrup turns into an amber colour, add butter to it. Whisk continuously until the butter is melted and now add the coconut milk and simmer for 2 minutes. Finally add sea salt to it and remove from heat.
Let it cool down and drizzle on the cake before serving.

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3 Comments

  • Reply Kankana June 21, 2017 at 4:36 pm

    Oh my!! that is like pure indulgence and with white chocolate in it, my husband might just finish the entire cake in one sitting 😀

  • Reply Deepika|TheLoveOfCakes June 27, 2017 at 4:55 am

    That cake looks drool-worthy!! I don’t usually drool so much on anything except chocolate desserts..But I am absolutely sold out on that creamy caramel drizzle and that amazing soft buttery crumb! Beautiful pictures as always Shibani :*

  • Reply Sugar et al. June 27, 2017 at 8:30 am

    It’s a gorgeous cake! The glossy salted caramel sauce takes it to a whole new level.

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