The name might be slightly misleading for this decadent cake, as my father is about as capable in the kitchen as Stevie Wonder, so where does the naming come from? Well quite recently it was my dear old pop's birthday and being a fan of chocolatey goodness, I knew I had to do something special!
This cake could easily be used as a dessert, it's rich, decadent and definitely indulgent but not in a 'make you feel sick after one bite' kind of way. The cake itself is dense, moist and almost a blur between a flourless chocolate cake and a mud cake - best made in advance and it will fudgey itself up in the fridge. The caramel is simply delicious and could be used in a tonne of recipes! Be warned, the sheer density of this cake can make your caramel squeeze out the sides, but hey, just cover those parts up with more dark chocolate ganache!
Daddy's Dark Chocolate Mud Cake with Salted Caramel Ganache
- Ready in: 1 hr 20 mins (plus refrigeration time)
- Complexity: advanced
- Serves: 16 slices
- 200 g butter*
- 250 g dark chocolate (roughly cut/broken into chunks)
- 1 cup brown sugar
- 4 tbsp golden syrup
- 1 tsp vanilla
- 4 eggs
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/4 cup water
- 2 tbsp golden syrup
- 1/3 can condensed milk*
- 2 tbsp butter*
- 1/4 cup cream
- 1 1/2 tsp sea salt flakes
Icing and Decorations
- 200 g dark chocolate
- 1/3 cup cream
Preheat oven to to 160°C (320°F) fanbake and spray then line a 20cm cake tin with baking paper. In a saucepan over medium heat, melt together butter and dark chocolate. Stir in brown sugar, golden syrup and vanilla, and cook until the sugar is dissolved. Set the mixture aside to cool down to room temperature.
Once the mixture is cool, beat in eggs one at a time.
In a separate large bowl, mix together flour, baking soda and salt. Slowly stir this into the wet ingredients until just mixed.
Pour into your cake tin, and if you have the time, leave this aside for 15-20 minutes to let any air bubbles escape. Once ready, fan bake at 160°C (320°F) and for about 45-50 minutes - Make sure you check regularly to ensure you don't over cook it. The cake is ready to come out when a skewer poked in the middle comes out clean.
If you wanted to, you could cook two separate cakes as individual layers, just drop the cooking time down!
To make the salted caramel ganache filling, start by making caramel by putting the sugar and water into a saucepan over medium heat. Don't stir the mixture, let the sugar dissolve - it will bubble away and remove the pan from the heat when it turns a light shade of golden brown.
While the mixture is hot, whisk in golden syrup, condensed milk and butter. Return to the heat and add in cream and salted sea flakes. Because I use a reduced fat version of condensed milk, I like to let the mixture simmer for about 7 minutes over low-medium heat - this helps thicken it up. You might not need this long so cook until it's nice and thick like a custard consistency.
Let cool completely then place in the fridge, overnight is best as it really thickens up, otherwise at least 4 hours.
To make the dark chocolate ganche simply break up your dark chocolate and place in a large bowl, set aside. Heat your cream until hot - make sure you don't scald it though! Then pour the hot cream over the dark chocolate, leaving for a moment then stirring gently until it all melts and comes together.
Set aside to cool then place in the fridge to harden up. If it goes too hard before coating the cake, then just soften it in the microwave for a few seconds.
To prepare the cake, cut the cake half in two and layer a thick coating of caramel ganache in the middle. Due to the density and sheer weight of the cake, it might ooze out the sides, but you can cover that up with ganache!
Place the top half of the cake back on top, then cover the entire cake with a thick coating of dark chocolate ganache. You can either serve it immediately, or pop it back in the fridge. This is definitely a cake that gets even better every day, so feel free to make it in advance!