Caramilk mud cake

About 20 (?) years ago Cadbury brought out a chocolate bar called Caramilk. I really liked it for a while then it disappeared without trace. A few months ago I spotted a rack of Caramilk bars in a supermarket and (ahem) joyfully bought three! My chocolate mud cake is a favourite with our friends and their kids and Andrew pointed out that perhaps I could adjust the recipe to create a caramel mud cake. Time for some experimentation ...

This cake (whether chocolate or caramel) always cracks

during baking. No problem. I just fill the cracks with icing!

125 grams butter
0.75 cup boiling water
100 grams Caramilk chocolate, chopped
0.25 cup caster sugar
1 cup self-raising flour
1 egg

Melt butter and chocolate in large bowl, mix in boiling water and sugar. Stir until smooth. Add the flour and egg and beat well. Pour into greased and lined cake tin (or use silicone bakeware). Bake at 130 degrees Celsius for about one hour (check with a skewer). Allow to cool a little before turning out of tin. When cold, place on serving plate and top with icing ...

80 grams Caramilk chocolate, chopped
40 grams unsalted butter

Melt chocolate and butter together, cool to room temperature; beat with wooden spoon until thick and spreadable.

Mmmmmm