Cooking with Cameron: Caramilk Mudcake

This recipe is super tasty and super simple. I have replaced the sugar with rice malt syrup- why? To lower the sweetness. It is still really tasty but not sugary sweet. This recipe is adapted from


  • 250 g butter chopped
  • 350 g rice malt syrup
  • 1 cup (250g) milk full cream
  • 180 g Cadbury Caramilk chocolatesee notes
  • 225 g (1 ½ cups) plain flour
  • 75 g (½ cup) self-raising flour
  • 2 tsp vanilla extract
  • 3 eggs room temperature

For the ganache

  • 180 g Cadbury Caramilk chocolate
  • 80 ml (⅓ cup) thickened cream


  1. Preheat oven to 150c Fan force oven. Grease and line a 20cm round cake tin (spring form tin is the best)
  2. Set up double boiler – saucepan with boiling water and a metal heat proof bowl over the top. Add butter, brown sugar and caramilk. Turn heat down to medium, melt ingredients. Once melted add milk and stir thru.
  3. Remove from heat and take mixing bowl off the saucepan. Ad in plain flour, SR flour, vanilla extract, eggs. Mix together till smooth
  4. Pour mixture into cake tin. Bake for 60 minutes or till skewer comes out clean. Allow to cool.
  5. Back to a double boiler add more Caramilk and melt down. Add in thickened cream and stir till combined. Let cool and once it has thickened pour over cake.
  6. Slice up and enjoy!

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