Caramilk is back in stores and I know how popular it is – so before it runs out again let’s get baking!
Last year the Cadbury Caramilk phenomenon took off when they bought back the chocolate from years gone by and I kind of missed the boat, I had a lot of ideas to try but before I knew it you couldn’t buy it anymore, well you likely could online for massive prices!! So this time I was determined to grab some so I could test out some recipes for you guys.
And if I do say so myself baking it is WAY better than eating the bar. This is my White Chocolate Mudcake, simply replacing the white chocolate with the Caramilk in both the cake base and the chocolate ganache. It works beautifully and gives a lovely caramelly flavour to the cake.
According to my sources at the always reliable Wikipedia, Caramilk was sold in NZ and Australia in the mid 1990’s before eventually being stopped. It is a caramel flavoured white chocolate. In 2017 it was released in New Zealand and everyone went crazy to get their hands on some. You could find it in Australia occasionally but at times it was 30 times the recommended retail price!!! So now in early 2018 they have bought it back.
And good news for Australia, if you are one of the lucky ones who get in quickly they are bringing back a small amount for you!
I should add here this is in no way sponsored or endorsed by Cadbury, I mean if they want to reach out PLEASE DO, but this is just a recipe I have always wanted to try, and it worked out perfectly!
The mud cake has very simple steps to it, some slightly different techniques compared to a normal cake but I think you will love it. As with all cakes like this it will get better every day.
The slowest part of the process is the ganache, once you combine the ingredients you may need to wait up to an hour for the ganache to reach the desired temperature and consistency.
So onto the recipe, be sure to send me any photos of your creations! The sky is the limit in terms of decorating, today I kept it simple but it would look beautiful with a caramel topping, or a chocolate flower, or any number of simple ideas!
- 190 grams Caramilk Chocolate (or White Chocolate)
- 250 grams Butter
- 1½ Cups Caster Sugar (this is a sugar with a very fine consistency)
- 200 ml Hot or near boiling water
- 1 Cup Self Raising Flour
- 1¾ Cups Plain Flour
- 2 Eggs, Lightly Beaten
- 1 teaspoon Vanilla
- ¾ Cup Cream
- 240 grams Caramilk Chocolate (or White Chocolate)
- *** To do a layer in the middle of my cake I made 1½ times the ganache ingredients)
- Preheat Oven to 160 Degrees C
- Prepare a 20 or 25 cm round cake tin - spray liberally with cooking spray and line the bottom with a circle of baking paper and spray again.
- In a large saucepan combine the chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved - approx. 4 minutes
- Remove from the heat and set aside to cool slightly while you prepare the remaining ingredients (approx. 15 minutes to cool)
- Combine the self raising flour and plain flour together in a large bowl and lightly whisk together.
- In a small bowl combine your eggs & vanilla and whisk them lightly.
- Once chocolate/butter mixture has cooled slightly pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
- Pour into the prepared cake tin and bake for 1 hour - until a skewer or knife comes out damp but clean. Take care not to over cook, each oven is different so check at 50 minutes if needed.
- Remove from the oven and allow to sit in the cake tin for at least 25 minutes before turning out onto a wire rack to cool.
- Run a knife around the edge of the cake before removing.
- Cake needs to be completely cool before icing, will store well for a number of days until required or freezes well also.
- *Note Ganache can take up to an hour in the fridge to get right consistency to spread*
- Heat cream in a small saucepan until it begins to boil - being careful the sides do not catch
- Once the cream is boiling remove from the heat and add the chocolate in small pieces and leave for a few minutes then once softened whisk well to combine.
- Pour into a room temperature bowl and place in the fridge to allow it to cool at the right consistency - this may take some time - check every 10 minutes stirring each time.
- Pour the ganache over your cake and using a blunt knife spread all over the cake - you can use a small amount of warm water on the knife to get a smooth finish.
- Store in an airtight container - this will keep at room temperature for a time but best in the fridge if the weather is likely to be warm.
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