Caramel Mud Cake (Gluten-Free)

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2hrs 40mins

Ingredients Nutrition


  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.

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