Tuesday, 31 May 2011


So a week or so ago I posted about CHRONS CAKE, the best cake in the world. ever. Here is the recipe via Chloe's blog, It Means Over The Top.

Caramel Mud Cake aka Crohn’s Cake aka THE CAKE

Sooo this cake is kind of a big deal. Like, its literally famous amongst my friends. I’ve had around 5 marriage proposals, boys and girls, Lucy actually paid me to make one, Jamie has pre-ordered one for his wedding, and of course its Crohn’s friendly. Guys and gallys, form an orderly queue, here is the long awaited recipe for THE CAKE.


This mix will make around 12 large cupcakes 16 small cupcakes or 1 medium cake.

125g butter (I usually use unsalted)

100g white chocolate (Green&Blacks is the shit but Milkybar is just as good)

150g soft brown sugar (this is a MUST. Granulated or caster will NOT work)

90g golden syrup (the squeezy bottles are a lot easier and less messy)

160ml semi skimmed milk

150g plain flour

50g self raising flour

1 egg


1 large bar of Galaxy (no other chocolate will work trussst me)

284ml pot of Elmlea double cream (you can use ordinary double cream but I’ve found Elmlea works best)


Preheat the oven to gas mark 3 or 160˚C.

Break the chocolate into squares and cut the butter into cubes and place them in a small saucepan along with the sugar, syrup and milk. Melt all of these together over a low heat and stir until it is smooth. Don’t let it boil as it will burn and stick to the pan. Pour this caramel mixture into a large mixing bowl and leave to cool down for 15 mins…

…after the 15 mins is up, sieve in the flour, add the egg and whisk together until its smooth. The mixture is quite runny so don’t panic. If you have a mixing bowl with a pouring bit like a jug use that if not it might be a good idea to swap the mix into a jug so you can pour it into the cake cases instead as it is quite difficult to spoon out the bowl.

If you’re making cupcakes then fill them virtually to the top as they’re quite dense so don’t rise a massive amount. Make sure you use a rubber spatular and get out every inch of that mix, then bake in the middle of the oven for 30/35 mins. If you want one big cake line a small/medium cake tin with greaseproof paper and bake for about 45 mins. This is just an estimated time, it depends on the oven and size of the cake tin, so I’d test it after 35 and judge from there how much longer it needs.

Turn out onto a wire rack and leave to cool.

Now for the topping. This is unreal.

Melt a large bar of Galaxy chocolate over boiling water. Once this is done take off the heat and add about a quarter of the cream and mix with a whisk. Gradually add more cream until you have used around 1/2 to a 2/3 of the pot. Now place this in the fridge and leave to set for around 45 mins. If you want you can put it in the freezer to speed it up slightly. Once the cake has cooled, add the topping and behold! The most ridiculous cake EVER!

No comments:

Post a Comment