Caramel Mud Cake (gluten-free)

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 12
• 1 1/4 cups unsalted butter, chopped
• 1 1/4 cups 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
• 1/2 cup butter, chopped
• 1 cup firmly packed brown sugar
• 1/3 cup milk
• 1 1/2 cups sifted icing sugar

Recipe

• 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.