Caramilk Mud Cake
- 300g Cadbury Caramilk chocolate
- 180g butter, chopped
- 1/4 cup oil
- 1 cup milk
- 3/4 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 2/3 cups flour
- 2/3 tsp baking powder
Melt together Caramilk pieces and chopped butter in a microwave for 2 mins, stopped every 30 seconds to stir
Add oil, sugar, milk and vanilla and stir together until combined.
Add eggs and stir well again.
Lastly, add flour and baking powder, stirring until flour is all incorporated.
Pour into a lined 20cm round cake tin and bake at 160C for approx 1 hour 10 – 1 hour 20 mins until a knife comes out with wet crumbs.
Allow to cool.
- 150g Cadbury Caramilk chocolate
- 1/3 cup cream
While your cake is cooling, chop your 150g Caramilk, then add cream and microwave together in 30-second bursts until melted (approx 1 minute).
Leave the ganache to cool to room temperature before use, then spread over the top of your cooled cake.
Emily Cornwall adapted this recipe from the Cake Warehouse blog.