Chocca mocca caramel cake

Chocca mocca caramel cake

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

Difficulty and servings

Easy

10-12 slices

Preparation and cooking times

Total time

Ready in about an hour and a half

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.
Try

For an Easter treat

Before the icing sets, scatter a good handful of mini chocolate eggs over the top. Once it's set sprinkle with icing sugar.

Recipe from Good Food magazine, April 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo Jan

    26 November 2007

    Jan rated and commented on this recipe

    4 stars

    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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  • Binder photo Leigh

    22 January 2008

    Leigh rated and commented on this recipe

    5 stars

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

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  • Binder photo brum

    11 February 2008

    brum rated and commented on this recipe

    5 stars

    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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  • Binder photo chiara

    06 March 2008

    chiara rated this recipe

    5 stars

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  • Binder photo clairu-claira

    13 March 2008

    clairu-claira rated and commented on this recipe

    3 stars

    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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  • Binder photo Bulbie

    16 March 2008

    Bulbie rated and commented on this recipe

    5 stars

    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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  • Binder photo Rachel Keech

    19 March 2008

    Rachel Keech rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo kittybibidy

    09 April 2008

    kittybibidy rated and commented on this recipe

    4 stars

    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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  • Binder photo .:~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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  • Binder photo Jo

    21 May 2008

    Jo rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Claire

    25 June 2008

    Claire rated and commented on this recipe

    5 stars

    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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  • Binder photo Brenda

    03 August 2008

    Brenda rated this recipe

    5 stars

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  • Binder photo holly

    23 August 2008

    holly commented on this recipe

    yes as with all the suggestions to leave out coffee i did just that and it was perfectly moist, was a big hit with the family :)

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  • Binder photo julie

    05 October 2008

    julie commented on this recipe

    what a cake but i did leave out the coffee ,i will be making this again.10 out of 10.

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  • Binder photo Lisa Hopper

    15 October 2008

    Lisa Hopper commented on this recipe

    Followed the recipe exactly (used cadbury's caramel) and kept in the coffee as even though I'm not a coffee drinker, I do feel that coffee really enhances the flavour of the chocolate and caramel with it's bitter contrast. Not many people have mentioned the cooking time but I checked the cake at 40 mins and it was still very wobbly when moved so I checked it every 5 mins from then on and cooked it for a total of 55 mins on Fan 160c (at this point the skewer came out clean and the top sprang back). Unfortunately, I don't get to sample this cake as it's my first one and going straight to my Husband's Work Colleague so he will have to be my constructive taster!!! Smells great, looks great and is a very similar mix to Mary Berry's Definitive Chocolate Cake which is gorgeous! My only tip is to make sure that you get a nice flat surface with the back of a spoon once the mixture is in the tin (and the same for Mary Berry's Definitive Chocolate Cake mix)!

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Difficulty and servings

Easy

10-12 slices

Preparation and cooking times

Total time

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
  • 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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