Step 1

Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside.

Step 2

Place the butter, brown sugar, milk and white chocolate melts into a microwave-safe bowl and heat on 50% power for approximately 5 minutes or until melted (stirring every 30 seconds). Allow to cool slightly. Note: Alternatively, you can do this step in a saucepan on the stovetop.

Step 3

Sift over the plain flour, self-raising flour and add the vanilla extract, eggs and salt. Mix together until smooth.

Step 4

Pour the mixture into the prepared cake tin. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.

Step 5

To make the caramel frosting, melt the butter in a microwave-safe bowl on 50% power.

Step 6

Add the brown sugar and milk and stir together. Place back into the microwave for 2-3 30 second bursts or until slightly thickened. Allow to cool slightly for a few minutes.

Step 7

Sift the icing sugar mixture over the top of the mixture and mix together with a whisk.

Step 8

Spread the caramel frosting over the top of the caramel mud cake and serve.

Step 9

Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside.

Step 10

Place the butter, brown sugar, milk and white chocolate melts into the Thermomix bowl and melt for 4 minutes, 60 degrees, Speed 2 (or until melted and smooth).

Step 11

Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix for 5 seconds, Speed Scrape down the sides of the bowl and repeat for a further 5 seconds (or until smooth and combined). Pour the mixture into the prepared cake tin.

Step 12

Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.

Step 13

To make the caramel frosting, place the butter, brown sugar and milk into the Thermomix bowl. Melt for 3 minutes, Speed 2, 60 degrees (or until slightly thickened. Allow to cool slightly.

Step 14

Sift the icing sugar mixture into the bowl and mix for 5 seconds, Speed Scrape down the sides of the bowl and repeat for a further 5 seconds.

Step 15

Spread the caramel frosting over the top of the caramel mud cake and serve.