Chocca mocca caramel cake

Chocca mocca caramel cake

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(49 ratings)

Ready in about an hour and a half

Easy

10-12 slices
A delight at any time, but especially when strewn with chocolate eggs for Easter

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp golden syrup
  • 200g self-raising flour
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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

For the icing

  • 100g chocolate caramel bars
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g icing sugar, sifted

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.

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Comments, questions and tips

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vicki_mh
1st Oct, 2012
5.05
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
16th Jun, 2012
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
26th May, 2012
5.05
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
7th May, 2012
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
11th Apr, 2012
4.05
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
4th Apr, 2012
4.05
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
16th Mar, 2012
5.05
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
26th Feb, 2012
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
28th Nov, 2011
5.05
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
28th Nov, 2011
5.05
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 :)

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