Chocca mocca caramel cake

Chocca mocca caramel cake

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
chaconia's picture

Made this today for my son's birthday as he wanted Nigella's butterscotch cake and this looked like an easier alternative! It came out well but bearing in mind the comments already made I made the following changes which I would do again: 1. I used a softer coffee/chocolate paste by doubling the amount of hot water 2. I reduced the sugar to 150 g 3. I added 1 tsp baking powder to the flour 3. I used 80 g caramel bars in the cake and chopped each segment into 3 and I also used 80 g in the icing (with 40 g butter and 80 g icing sugar). 4. I added slightly more milk -- as I don't like a dry cake. The cake came out well -- it was certainly sweet enough and more sugar/caramel would have made it a bit sickly I think. It was still quite dense -- so I think the baking powder was needed. I found the icing a little stiff and would add more milk next time -- perhaps evaporated milk would be good. We all liked the cake very much and served it with creme fraiche.

ashmay89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake for both my Mam and Dads birthday last week. Was easy and really tasty. Will make again!

deedeemomo's picture

I always leave out the coffee too, and add an extra spoon of cocoa. Huge hit in this house and the most popular birthday cake request. A family fave as well as a good one to impress friends!

vicki_wyatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake today!! Absoultley lovely!!!

laurabethmcn's picture

I really want to try this cake but I am just wondering what chocolate caramel bars to use? It looks so delicious!

alexl96's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very very nice indeed although the icing was slightly too runny however that was soon fixed with a bit more icing sugar. I left the coffee in even though I personally detest coffee but I couldn't taste the coffee as it blended in with the chocolate. Over all nice and moist a big hit with the family!

bearishnuss's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice, but my icing had lumps of icing sugar in, which didn't dissolve when I mixed or left it. Still tasty though.

lxwin2005's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It is a rich yummy and chocolaty cake. I baked it for my husband's birthday, and all the family members love it, even his fussy brother!

pinksandi's picture

i've had this in the oven nearly an hour an a half now, followed the recipe precisely and everytime i stick a knife in, it comes out covered in cake mix. what's going on man!?

denise75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake for work colleagues and for a friend's birthday, and they were hits!! I added the coffee and you cannot taste it that much, just a hint, will be making this cake again!!

sheepy47's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very Easy to make, the result was a really nice cake. Don't leave out the coffee though as a lot of people seem to have done, as this really made the cake for me.

littlemisspolly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for friends visiting and it was a hit with us all. Took longer to cook than suggested though. Include the coffee - doesn't taste of coffee but adds to the flavour. Used Sainsbury's own version of Cadbury's caramel. I put the icing in the fridge until it was spreading consistency.

ingermees's picture
  • 1
  • 2
  • 3
  • 4
  • 5

such an easy & lovely moist cake, with or without the coffee :)

erdnuss's picture

lovely and moist, my partner did`nt look up from his plate till it was all gone. He loves cadburys caramels, so this was a hit with him.

louise3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake earlier today and I have just had a piece and all I can say is WOW. This is one fantastic cake. I did as lots of you have and left out the coffee and it still tasted great. My children said it was lovely so it definately gets the thumbs up in the house. I will definately be making this again.

evenstar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mmmmmmmmmmmm!

ak2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very popular at work! The addition of the little pockets of caramel in the sponge is brilliant

abanner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An absolute disaster! It took nearly an hour to bake, when I took it out of the tin I dropped it, couldn't get the lumps out of the icing and it dripped everywhere when I put it on the (half whole half crumbs) cake. I have an extremely sweet tooth, but too sweet even for me.

Harrysu's picture

I used the topping to decorate a marble cake for Easter, it was a big hit with my daughters who said the caramel, chocolate and vanilla flavours all complimented each other. . . will try it with the caramel cake next time!

canaryjane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An impressive cake that is really simple to make and tastes out of this world. We all loved the icing, I did leave it to cool slightly longer than the recipe stated and it wasn't too runny. I have also made it using Mars bars instead of caramel bars and it tastes fantastic.

Pages

Questions

Tips