Before the icing sets, scatter a good handful of mini chocolate eggs over the top. Once it’s set
sprinkle with icing sugar.
Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
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.
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.
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.