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Caramilk is back in stores and I know how popular it is – so before it runs out again let’s get baking! This Caramilk Mudcake, is amazing and so easy to make.
Last year the Cadbury Caramilk phenomenon took off when they bought back the chocolate from years gone by and I kind of missed the boat, I had a lot of ideas to try but before I knew it you couldn’t buy it anymore, well you likely could online for massive prices!! So this time I was determined to grab some so I could test out some recipes for you guys.
And if I do say so myself baking it is WAY better than eating the bar. This is my White Chocolate Mudcake, simply replacing the white chocolate with the Caramilk in both the cake base and the chocolate ganache. It works beautifully and gives a lovely caramelly flavour to the cake.
According to my sources at the always reliable Wikipedia, Caramilk was sold in NZ and Australia in the mid 1990’s before eventually being stopped. It is a caramel flavoured white chocolate. In 2017 it was released in New Zealand and everyone went crazy to get their hands on some. You could find it in Australia occasionally but at times it was 30 times the recommended retail price!!! So now in early 2018 they have bought it back.
And good news for Australia, if you are one of the lucky ones who get in quickly they are bringing back a small amount for you!
I should add here this is in no way sponsored or endorsed by Cadbury, I mean if they want to reach out PLEASE DO, but this is just a recipe I have always wanted to try, and it worked out perfectly!
The mud cake has very simple steps to it, some slightly different techniques compared to a normal cake but I think you will love it. As with all cakes like this it will get better every day.
The slowest part of the process is the ganache, once you combine the ingredients you may need to wait up to an hour for the ganache to reach the desired temperature and consistency.
So onto the recipe, be sure to send me any photos of your creations! The sky is the limit in terms of decorating, today I kept it simple but it would look beautiful with a caramel topping, or a chocolate flower, or any number of simple ideas!
Pin It – Caramilk Mudcake
Onto the recipe, so so good!
Ingredients
- 190 grams Caramilk Chocolate (or White Chocolate)
- 250 grams Butter
- 1½ Cups Caster Sugar (this is a sugar with a very fine consistency)
- 200 ml Hot or near boiling water
- 1 Cup Self Raising Flour
- 1¾ Cups Plain Flour
- 2 Eggs, Lightly Beaten
- 1 teaspoon Vanilla
Caramilk Ganache Icing
- ¾ Cup Cream
- 240 grams Caramilk Chocolate (or White Chocolate)
Instructions
Preheat Oven to 160 Degrees CPrepare a 20 or 25 cm round cake tin - spray liberally with cooking spray and line the bottom with a circle of baking paper and spray again.In a large saucepan combine the chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved - approx. 4 minutesRemove from the heat and set aside to cool slightly while you prepare the remaining ingredients (approx. 15 minutes to cool)Combine the self raising flour and plain flour together in a large bowl and lightly whisk together.In a small bowl combine your eggs & vanilla and whisk them lightly.Once chocolate/butter mixture has cooled slightly pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.Pour into the prepared cake tin and bake for 1 hour - until a skewer or knife comes out damp but clean. Take care not to over cook, each oven is different so check at 50 minutes if needed.Remove from the oven and allow to sit in the cake tin for at least 25 minutes before turning out onto a wire rack to cool.Run a knife around the edge of the cake before removing.Cake needs to be completely cool before icing, will store well for a number of days until required or freezes well also.ICING - GANACHE
- *Note Ganache can take up to an hour in the fridge to get right consistency to spread*
- Heat cream in a small saucepan until it begins to boil - being careful the sides do not catch
- Once the cream is boiling remove from the heat and add the chocolate in small pieces and leave for a few minutes then once softened whisk well to combine.
- Pour into a room temperature bowl and place in the fridge to allow it to cool at the right consistency - this may take some time - check every 10 minutes stirring each time.
- Pour the ganache over your cake and using a blunt knife spread all over the cake - you can use a small amount of warm water on the knife to get a smooth finish.
- Store in an airtight container - this will keep at room temperature for a time but best in the fridge if the weather is likely to be warm.
- Enjoy!
Did you make this recipe?
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Happy Baking!
Anna xo
FAQs
Place your block of Caramilk into a heatproof bowl and cover with boiling water. Leave for 3 to 5 minutes, then remove, dry the outside of the packaging and snip off the top of the wrapping to make a cute dipping bag. We tried dunking strawberries and blueberries on skewers, plus pretzels.
Can you buy caramilk in Australia? ›
In a 180g block Cadbury Caramilk is the perfect treat for sharing with friends and family. Add Cadbury Caramilk to your next baking project to excite and delight. Proudly made in Tasmania. Sustainably sourced cocoa.
Where did chocolate mud cake come from? ›
The Mud Cake appears to have evolved in the 1970s in the USA. History seems to suggest that the mud cake originated in the Southern States of the USA near the Mississippi River.
What is the secret of the Caramilk? ›
Enzymatic process. In this method, solid caramel blocks are placed into the cavities of pre-formed chocolate moulds. Everything is sealed with a layer of melted chocolate that forms the base of the bar. An enzyme added to the caramel gradually converts the solid caramel into liquid, creamy caramel after a few days.
Can you melt Caramilk chocolate in the microwave? ›
Place the Caramilk chocolate pieces and the condensed milk into a microwave safe bowl. Melt the mixture at 50% power for 2-3 minutes, stirring each 30 seconds (or until melted).
What is the American version of Caramilk? ›
In the United States, a similar bar (which has been produced under license by The Hershey Company since 1988) is sold under the brand Cadbury's Caramello. It gained popularity in the 1980s when advertising to children with the slogan, "I was right in the middle of a Caramello when I found gold."
Can you get Caramilk in the US? ›
Cadbury may be a British company, but their Caramilk was created in Canada and is still made in Toronto and nowhere else. You'd think that the simple combination of chocolate and caramel would be popular in the US, but you'd be mistaken. Fun fact: Cadbury makes a different Caramilk in Australia.
Does Caramilk taste like caramel? ›
'What is Caramilk? ' we hear you wonder. It's a golden blend of Cadbury white chocolate and caramelised milk powder developed for the UK & Ireland. The result is a smooth golden caramel chocolate flavour.
Why did my mud cake crack? ›
The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.
Why do people eat mud cakes? ›
In the local language, these are called 'Galette'. The locals also believe this mud to be rich in minerals and have medicinal properties and thus they do not eat these only when famished. For years, pregnant women in Haiti have been consuming these mud cakes in an attempt to get more calcium in their bodies.
There is another variety of popular American Mudcakes known as the Boston Mudcake, which has a very moist interior that is almost fudgy and the cake is always covered with Ganache (see the recipe on this link).
How do you melt Cadbury chocolate without burning it? ›
Put the chocolate in a heatproof bowl. Microwave for 20 seconds. Check the chocolate, stir and keep cooking and checking every 5 seconds or until it has completely melted.
Why is my chocolate not melting in the microwave? ›
To avoid my mishaps, and to end up with perfectly melted chocolate every time, use small, uniform pieces and heat the chocolate in short bursts of time. The first step is making sure the chocolate is in small, uniform pieces. Chocolate chips do well here, because they are petite and all the same size.
Can Cadbury chocolate be melted? ›
Fill smaller container with water and put on flame to heat water. Put cadbury in the other container and place it on the smaller container see to it that container on top is not touching the water, hot vapours will melt your choclate.
