Caramel Mud Cake with Popcorn Ice Cream

After the success of pairing popcorn ice cream with salted butter caramel sauce, I was looking for a caramel cake recipe that goes well with the popcorn ice cream. After a brief search on the Internet, I found this Caramel Mud cake recipe on Taste. This cake is very caramelly, dense but not overly sweet which is exactly what I was looking for.

This cake is also one of the many components that I used for my for this month's Daring Bakers' Challenge. It is going to be whimsical, magical 70's themed and will be revealed on 27 August 2010. So, stay tuned!

Caramel Mud Cake Recipe
(Adapted from Taste.com.au)
Serves 8

Ingredients

Melted butter, to grease
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust
Popcorn ice cream (recipe HERE), to serve

Method

1. Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
2. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
   

   

3. Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
4. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
   

   

5. Stand cake for 20 mins before turning onto a wire rack to cool.
   

   

6. Dust with icing sugar and serve with popcorn ice cream.