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Caramel mud cake with caramel buttercream frosting Recipe

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Caramel mud cake with caramel buttercream frosting
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Ingredients

  • 200g (1 3/4 sticks) unsalted butter, diced
  • 200g (7oz) caramelized white chocolate
  • 200g (1 cup, firmly packed) dark brown sugar
  • 180ml (3/4 cup) hot water
  • 1 tbsp golden syrup
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 300g (2 2/5 cups) all-purpose (plain) flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 115g (1 stick or 1/2 cup) unsalted butter, room temperature
  • 70g (1/4 cup) salted caramel, room temperature (spoonable)
  • 1/2 tsp vanilla extract
  • 90g (3/4 cup unsifted) powdered (confectioners) sugar
  • 1/4 tsp salt

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