Caramel Mud Cake (Gluten-Free)

Submitted by GinnyP

"Posted by request. I have not tried this yet."

 

• Ready In: 2hrs 40mins
• Ingredients: 13
• Serves: 12

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

directions

1. Preheat oven to slow (150 degrees celsius).
2. 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.
3. 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.
4. Transfer mixture to a large bowl, cool for 15 minutes.
5. Whisk in vanilla and eggs, then the flour mixture.
6. Pour mixture into prepared pan.
7. Bake in a slow oven for about 2 hours.
8. Cover cake loosely with foil if it is over-browning.
9. Cool the cake in the pan covered with a clean tea towel.
10. ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
11. Cook, stirring, for about 3 minutes, cool.
12. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
13. Spread cold cake with Caramel Frosting.
14. Notes: Can be made 4 days ahead.
15. Store in an airtight container at room temp.
16. Uniced cake suitable to freeze.