Caramel Mud Cake (Gluten-Free) - cooking recipe

Ingredients

1 1/4 cups unsalted butter, chopped
1 1/4 cups white chocolate, chopped
2 1/4 cups firmly packed brown sugar
1 1/2 cups water
1 teaspoon vanilla extract
4 eggs, lightly beaten
2 2/3 cups gluten-free flour, mixture (Number Two)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Caramel Frosting
1/2 cup butter, chopped
1 cup firmly packed brown sugar
1/3 cup milk
1 1/2 cups sifted icing sugar

Preparation

Preheat oven to slow (150 degrees celsius).
Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
Transfer mixture to a large bowl, cool for 15 minutes.
Whisk in vanilla and eggs, then the flour mixture.
Pour mixture into prepared pan.
Bake in a slow oven for about 2 hours.
Cover cake loosely with foil if it is over-browning.
Cool the cake in the pan covered with a clean tea towel.
~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
Cook, stirring, for about 3 minutes, cool.
Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
Spread cold cake with Caramel Frosting.
Notes: Can be made 4 days ahead.
Store in an airtight container at room temp.
Uniced cake suitable to freeze.