Caramilk is back in stores and I know how popular it is – so before it runs out again let’s get baking! This Caramilk Mudcake, is amazing and so easy to make.
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!
Pin It – Caramilk Mudcake
Onto the recipe, so so good!
Caramilk Mudcake
Ingredients
- 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
Caramilk Ganache Icing
- ¾ Cup Cream
- 240 grams Caramilk Chocolate (or White Chocolate)
Instructions
ICING - GANACHE
- *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.
- Enjoy!
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna xo
Georgia says
This is yum made it for my partners birthday my ganache thickened a bit after 2 hours but I wanted it thicker so wipped it up with my hand mixer.
Ali says
What IS the “right consistency” for the ganache please as I have never made it before. Thanks.
justamumnz says
The consistency depends on the purpose of the ganache. But in this case you want to cool it until it is a thick spreadable consistency. Especially if you are using it in the middle of the cake. Think of a lovely thick peanut butter consistency. Easy to spread but not thin and runny.
mollie says
Ive taken my cake out, the testing knife is clean but damp like you said it should be but i think its starting to sink in the middle, any advice
justamumnz says
Yes, usually it is if it is underbaked. Should be clean with no wet batter and possibly a few crumbs.
Bhagi says
I divided the batter in t two tins and cooked for almost 50mins @160 degrees in a fan forced oven. it still looks raw at the center. and I cooked it for another 15mins and the cake is still the same.. not cooked at the center. Can you please help.
justamumnz says
Hi, that seems unusual if you halved the recipe. I don’t bake in a fan forced oven so that’s the only difference I can see. However baking it until it is fully baked through. All ovens are so different, as long as it’s not burning it should be ok 🙂
Ashlee says
Hi, I was just wondering what type of cream should be used for the ganache? Whipping or thickened? Thank you ?
justamumnz says
Whipping cream ☺️
ket says
is the ganache in your photos whipped again? it looks a lot thicker/fluffier than mine which is runny
justamumnz says
It gets thicker upon standing and chilling.
Ally says
Did you make double the recipe and put into two different cake tins for the two layers in the pic? Or do one cake tin and then cut in half?
justamumnz says
This is one cake cut in half.
Brydie says
I made this as cupcakes and they were beautiful! Thank you for sharing the recipe it’s going into my favourites!
justamumnz says
That’s wonderful!
Bec says
I replaced the flour 1 for 1 for gluten free alternatives (plain and self raising) and the cake was amazing!
justamumnz says
That’s great to hear, thank you for sharing that feedback
Annette says
Hi, love the look of this cake, just wondering if it would work if I just substituted for Gluten free flour?
justamumnz says
I’ve not tested it sorry. If you do try let me know how it goes.
Jessica says
Currently making your cake! everything is going good so far. Just wanted to ask in your pictures you have put some frosting in the middle. Was this the Ganche or did you make some normal caramilk icing?
justamumnz says
Yes it’s ganache
Colleen says
Made this for a birthday cake with Gaytime crumbs around the sides of the cake – no leftovers!! Easy to make and scrumptious to eat ?
justamumnz says
Sounds great. Glad you enjoyed it
Lynsey says
I am currently baking this recipe, the 1hr time limit is not long enough i am currently at 1hr 30 mins as every time I stick a skewer in it comes out with raw mixture. Are you sure the oven temp is not meant to be at 180 C for 1 hr baking??
justamumnz says
Depending on how deep your cake tin is, what size tin etc and how hot or cold your oven runs will change the cooking time. The cooking temperature is correct for this cake, it cooks long and slow.
Stephanie says
Do you think this would work for muffins instead? Would you change anything?
justamumnz says
They would be lovely as cupcakes. Just reduce the cooking time, be sure to grease muffin tins well or use cupcake cases. Let me know how you get on.