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Recipe by Mary Cadogan

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1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
2. Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.
3. Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.
4. To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, spread the icing over the top, letting it fall softly down the sides, then leave to set.

Latest comments and suggestions

• Jan

  26 November 2007

  Jan rated and commented on this recipe

  

  Gorgeous cake very moist. I would make the cake mix more chocolatey next time, so would miss out the coffee.The caramel pieces in the cake and the icing are yummy.Definitely one for showing off with.

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• Amanda Burrell

  04 January 2008

  Amanda Burrell rated this recipe

  

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• Leigh

  22 January 2008

  Leigh rated and commented on this recipe

  

  Wow! This is a seriously good and so easy to make. Fantastic!

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• brum

  11 February 2008

  brum rated and commented on this recipe

  

  I missed out the coffee, as wanted a chocolate cake. Turned out lovely & moist, topping was delicious. The family voted this a favourtie.

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• chiara

  06 March 2008

  chiara rated this recipe

  

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• clairu-claira

  13 March 2008

  clairu-claira rated and commented on this recipe

  

  Cooked this cake in my fan oven but didnt need anywhere near the time it says and it still came out a bit dry and crumbly. The topping was gorgeus though so just ate that and reheated the cake with some extra chocolate to moisten it up!!

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• Bulbie

  16 March 2008

  Bulbie rated and commented on this recipe

  

  Left out the coffee part as we just wanted a chocolate cake, but did everything else as per the recipe. A beautifully moist cake, was delicious! Definitely one for chocoholics, NOT one for people trying to lose weight! This should be renamed Death by Chocolate. A real hit with my fiance!

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• Rachel Keech

  19 March 2008

  Rachel Keech rated and commented on this recipe

  

  Agreed! A great cake! I used a 23 cm round cake, which shortened the cooking time to 30 minutes. I also simply put all the ingredients in a food processor and folded the caramel into the mixture with a spatula. Excellent!!!!!

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• johny

  19 March 2008

  johny commented on this recipe

  We have this cake at every opportunity. Its a really stunning cake, especially with cream. I had it today for my 39th birthday. Enjoy. John Curry Swansea.

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• Michelle

  25 March 2008

  Michelle commented on this recipe

  Absolutely delicious - my husband said this was the nicest cake he has ever had! Guaranteed to impress and perfect for a special occasion.

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• peacock

  02 April 2008

  peacock commented on this recipe

  Can anyone tell me what kind of chocolate caramel bars to use? Dime bars? Cadburys caramel bars? or caramel flavour chocolate like Caramac?

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• kittybibidy

  09 April 2008

  kittybibidy rated and commented on this recipe

  

  A hit with my guests. The icing was a little runnier than maybe I would have liked. Also I used Cadbury's caramel - should I have broken the individual segments in half as they did not seem to break down with the cooking process very well. I would make this again though and try to improve my cooking technique!

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• carol

  19 April 2008

  carol commented on this recipe

  I also left out the coffee as I wanted a chocolate cake, I used cadbury's caramel bars, just broke them into segments and they melted o.k. my icing was a bit runny so it didn't sit on top like the picture, but it was delicious, the whole family loved it. I would also use the icing recipe on different cakes as it was so yummy. Mmmmmmmmmm

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• Jo

  21 May 2008

  Jo rated and commented on this recipe

  

  I too left out the coffee as my hubby does not like coffee. A very sweet cake - loved the topping.

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• bal

  02 June 2008

  bal commented on this recipe

  This cake was gorgeous! very easy to make and recommend it - i left the coffe out also!

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• ezi

  21 June 2008

  ezi commented on this recipe

  i kept the coffee in as i'm going through a mocca phase! i made it 3 yrs ago wen i was 10 and it was great!

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• Claire

  25 June 2008

  Claire rated and commented on this recipe

  

  This cake is sooo good and easy to make. I have lost count how many times I have been asked for the recipe.There is always a little topping left and is great warm over vanilla ice cream.

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• Brenda

  03 August 2008

  Brenda rated this recipe

  

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Ingredients

• 2 tsp instant coffee granules/powder
• 2 tbsp cocoa powder
• 2 tbsp hot water
• 175g softened butter
• 175g golden caster sugar
• 2 eggs
• 2 tbsp golden syrup
• 200g self-raising flour
• 4 tbsp milk
• 2 x 50g chocolate caramel bars

FOR THE ICING

• 2 x 50g chocolate caramel bars
• 50g butter
• 2 tbsp milk
• 100g icing sugar , sifted

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Difficulty and servings

10-12 slices

Preperation and cooking times

Ready in about an hour and a half

Ingredients

• 2 tsp instant coffee granules/powder
• 2 tbsp cocoa powder
• 2 tbsp hot water
• 175g softened butter
• 175g golden caster sugar
• 2 eggs
• 2 tbsp golden syrup
• 200g self-raising flour
• 4 tbsp milk
• 2 x 50g chocolate caramel bars

FOR THE ICING

• 2 x 50g chocolate caramel bars
• 50g butter
• 2 tbsp milk
• 100g icing sugar , sifted

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