Chocca mocca caramel cake

Chocca mocca caramel cake

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(48 ratings)

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Cooking time

Ready in about an hour and a half

Skill level

Easy

Servings

10-12 slices

A delight at any time, but especially when strewn with chocolate eggs for Easter

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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
  • 0 2 x 50g/2 x 2oz chocolate caramel bars

For the icing

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

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Method

  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.

Recipe from Good Food magazine, April 2002

Comments, questions and tips

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Comments

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beckyam27's picture

Every time I've made this cake it's been amazing, needs abit longer in the oven and the icing needs a lot more icing sugar. Have also made a mint version putting in after eights instead of the caramel and mint hot chocolate instead of the coffee and coco powder

samaraspuff's picture

As I didn't have a 20cm tin, I decided to increase the ingredients by 50% and bake in a bundt tin.

To avoid sinking and burning chocolate caramel pieces, I filled the cake tin about half way with the mix and then added around half of the chocolate pieces, topped with the rest of the batter, and sprinkled the rest of the chocolate on top. This tactic only worked to an extent; after baking for 40 minutes (skewer came out clean after 35, but baked for another 5 mins with a foil cap)*, and cooling in the tin for 15 minutes, I turned the cake out to find it was still a bit gooey at the centre. I popped the cake back in for 10 minutes, but this melted 'the gooey' (which turned out to be the chocolate caramel pieces) further.

*I think the temperature should be lowered to 170 deg C, and cooking time increased to 50-60 mins, however I've not tried this theory yet.

I cooled the cake for around 15 minutes and was going to apply the icing however found the cake had sunk into the cooling rack so couldn't be moved. Long story short, the cake broke. I managed to salvage about 25% of it, the rest I have frozen to make cakepops at a later date.

The cake is delicious, just not a very stable structure when following this recipe. If you don't feel comfortable tweaking the recipe, I would recommend making these as muffins instead, and baking at 170 deg C for 20-25 minutes, keeping an eye on the colour and covering with foil to prevent burning.

The redeeming part about this cake is the icing! I'm not usually a fan of icing, but having had a few icing disasters recently, this mixture working out was a godsend!

sophiebeynon's picture

This is a great, easy recipe that's great every time I make it. Makes a lovely birthday cake. It's great to have a change from the standard chocolate cakes too. Always a hit.

helen_s's picture

Made this and it was a disaster. Followed the recipe to the letter, took out the oven after 40 minutes as it was dark, shrinking from the edges of the tin and the skewer came out clean twice. I left it for 5 minutes and then took it out the tin and it imploded, with runny mixture all over the worktop. I used mars bars and i think it was these that were runny, the sponge was a little over if anything. So disappointing after all that effort.

satans_lil_sister's picture

Nice cake. I used Galaxy Bites in the sponge, they came out a bit too chewy for my tastes. Might try using mini Rolos in it instead. Also (after reading some of the comments) used 50% extra icing sugar; it set nicely.

pgj1978's picture
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Was fun but the cakes are far too sticky and do not really taste very much of chocolate more of a toffee taste.

vicki_mh's picture
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I made this to cheer everyone up at work and it went down a storm. I couldn't eat any (on a diet!) but was told repeatedly by various people that this was the best cake they had ever eaten. The chunks of chewy caramel throughout the cake were a real winner. Will definitely make again - but only if my colleagues are extra nice to me. :) For those who miss out the coffee to make it more chocolatey - the coffee brings out the flavour of the chocolate so my advice is to keep it in.

elaineelliott's picture

Excellent easy cake to make. The icing sugar didn't dissolve completely so I heated the icing gently again and kept beating it. Most of the sugar then dissolved. The icing does have to cool a lot before putting it on the cake or it will just slide off.

thebaron's picture
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Have made this cake endless times now and it is always popular with everyone. It's one of those cakes that every mouthful gets a "Mmm, yum!" I also like it when first timers find a chunk of Cadbury's Caramel in it then it's "Oooh it's got chunks of caramel in...yummm!"

kydhol's picture

NOOOOO don't leave out the coffee! Coffee brings out the flavour of chocolate. You cannot taste it at all, and it is a must for all chocolate cakes!
Brill cake - my son has chosen it for his birthday cake over all my others! I added 100g of milk cooking chocolate to icing. Only makes enough to ice the top. Need double if you want to add a filling aswell.
10/10

spanish_lass's picture
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Very rich and very sweet- This has become an Easter tradition in our house. I have tried baking it in cake, muffin and cupcake form adapting cooking times- It does take a bit longer to cook in cake form but either way always impresses guests. Not one for every day though, too decadent!

hyndsd's picture
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This is a delicious cake, I used mars bars and they worked great. I would say however that I added an extra egg as the mixture was a bit think. Also the cooking time was way off, I cooked for 40 mins at 160 and when I checked it was starting to char however clearly was not cooked, I covered with foil and it needed another 15 mins. Will make again though, the coffee works great as it complements what would otherwise be far to sweet, think walnuts would add a lovely texture as well, Will add next time! x

carlacc2000's picture
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A definate winner in my book. the sponge in so moist and keeps really well. Love the little nuggets of gooey chocolate in the sponge and a certain tick in the box from my partner. Shall defenately make this again.

marilena's picture

My daughter made this cake for a Easter home school challenge. She followed the recipe to the letter. The cake was so yummy, she didn't want to take it to school any more. Everybody loved it!

frosty802's picture
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Delicious! Left out the coffee as I wanted a caramel cake. The cake and the icing were perfect! I would suggest cutting into thin slices as it's very rich! I would definetly make this again :)

frosty802's picture
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Delicious! Left out the coffee as I wanted a caramel cake. The cake and the icing were perfect! I would suggest cutting into thin slices as it's very rich! I would definetly make this again :)

ehenriot's picture
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Gorgeous! The topping's insanely tasty and the cake's so moist (also loving the crunchy caramel chocolate pieces inside)! Before I tried the recipe out I thought it'd be way too sweet, but everything's really well balanced; definitely something I'd make again.

peggytrue's picture
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I used less butter and less sugar in the icing and it was lovely, not too rich. I didn't weigh it but I would guess it was about 30g butter and about 30 - 40g of icing sugar. I used a big Cadbury's Caramel bar and split it between the icing and the cake. Next time I might try a bag of Cadbury's Caramel Nibbles in the cake.

sammurphy's picture

Never ever again, I decided to make this as a present for someone, it has been cooking for over an hour and its still liquid.
I am just glad I used a deep tin as it is flowing over the sides and onto the bottom of my oven so my whole house smells of smoke.
I have been baking for 30 years and never had such a disaster, I think I will bin the book I got it from.
Awful awful thing.

zunaira's picture

Very yummy and flavorful cake.those who didn't used the coffee they enjoyed only half taste but those who really love mocca flavor,must follow the exact recipe and caramel bars pieces inside the cake make this cake magical same is topping.

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