Decadent Caramel Mud Cake with Caramel Ganache

Let's start off by preheating your oven to 150°C (302°F). Over the years, I've realized that the right temperature plays quite a significant role in achieving that perfect texture for your dessert. Remember to line a 23 cm (9 in) round cake pan with baking paper.

For the mud cake, combine butter, white chocolate, sugar, water, golden syrup, and vanilla extract into a large saucepan. Heat it over low heat, stirring it constantly until everything melts and the mixture is smooth. Take off the heat and let it cool for 15 minutes. I've found that letting it cool properly ensures that the eggs won't cook when added next.

Once the mixture has cooled down, whisk in the beaten eggs and gradually add the flours, whisking until smooth. Pour the mix into the prepared cake pan and smooth the top. Now, bake it in the preheated oven for 1 hour or until a skewer comes out clean when tested - don't worry if the top cracks a bit, that's normal for mud cake!

While the mud cake is resting, you can prepare the caramel ganache in the meantime. Combine the white chocolate, thickened cream, and golden syrup in a heatproof bowl over a saucepan of simmering water. Stir it until the mixture is smooth and glossy. This is your caramel ganache.

Once the cake is cooled, pour the caramel ganache over the top, allowing it to naturally drip down the sides. The waiting game might test your patience, but it’s worth the wait for the ganache to set for a sumptuous, mouthwatering cake.

And voila, your Caramel Mud Cake with Caramel Ganache is ready! Slice it up, serve it to your loved ones or simply indulge in it on your own - either way, you’re in for an unforgettable treat! Enjoy!