Chocca mocca caramel cake

Chocca mocca caramel cake

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(49 ratings)

Ready in about an hour and a half


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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 tsp instant coffee granules/powder
  • 2 tbsp cocoa powder
  • 2 tbsp hot water
  • 175g softened butter
  • 175g golden caster sugar
  • 2 eggs



    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



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

  • 2 tbsp milk



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

  • 100g icing sugar, sifted


  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 (77)

ak2's picture

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

abanner's picture

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

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.

mariabudgen's picture

Made this for Easter, decorated with mini eggs, and got high praise from the family! Followed the recipe/ingredients with no problem, other than my old gas oven took an extra 20mins to cook the cake and even then it dipped in the middle on cooling, so maybe still needed a bit longer (easily filled with icing though!). I used a multipack of Cadbury Caramel Bars, 2.5 in cake, 2.5 in icing as suggested above, and cut the choc segments for the cake in half again. Had no problem with icing sliding off as a few others have mentioned, but did let it cool longer than the recipe proposed which I think solved that issue. Agree that its very rich, so perhaps more suitable as a dessert, else only serve slim slices! Will make again for a special occasion.

freakyogre's picture

I find this more of a dessert than a cake if that make sense! A bit too rich to eat with a cup of tea.

The topping is lovely (if a little runny!), but combined with the cake is a bit much for me. I would use the icing recipe again, but not the cake.

imicola's picture

Yummm! Made this for a friends birthday and everyone loved it! I missed out the coffee as did many other people! I like the way some of the bits of caramel sunk to the bottom of the cake and went all chewy! And the icing was sublime it was difficult to stop myself eating it all before I got it on the cake ;-)

miekelynne's picture

Deliciously naughty, definitely for the chocoholics

roisin171's picture

i found the good food magazine from 2002 that had this recipe in it. I made the cake but unfortunatly it was my first failure. The caramel stuck to the bottom of the tin (so did half the cake) but it tasted GREAT

roisin171's picture

i found the good food magazine from 2002 that this redipe was in. I made the cake but it was my first failure, as i left it in the tin to set too long and the caramel stuck to the tin but apart form that it tasted GREAT

talliecakes's picture

Really lovely dense cake, I had quite a lot of mixture and icing left over so I made some cupcakes and topped them with liquorice all sorts. I made it for my mum's 50th birthday and she loved it!

sugar-and-spice's picture

Made this cake the other week, nice and very simple but tastes amazing. Left out the coffee because it was for a party and wasn't sure what they'd make of it. However, had one minor problem, I thought that because I had a none stick tin and greased it I wouldn't need the grease paper - worng! Some of the chocolate sqaures sunk to the bottom, as you'd expect and stuck to the tin so the cake wouldn't come out in one piece so I had to piece it back together like a jigsaw and covered it in the delicious topping and a few hundreds and thousands and it was good as new! =)

inss25's picture

Great recipe - simple. One thing to note - multipack Caramel bars are only 40 grams, so to get best results you need 2.5 each for the cake and the frosting. But they come in packs of 5, so no problem there.

sugar-and-spice's picture

Oops sorry forgot to also ask about putting the pieces in the cake did you guys just put them in as they were in little squarelets or did you have to cut them smaller or melt them seperately first?
Thanks again!

sugar-and-spice's picture

I'm planning on making this cake this week and was just wondering if anyone had substituted the caramel bars for cadbury's double choc (like the caramel bars but filled with gooey chocolate) bars or what they thought of this idea as I wanted to make the cake more choclatey.

faypeacock's picture

This is a really great cake. The icing is fantastic. I've yet to find someone who doesn't love it. I would advise people to include the coffee - it doesn't make it taste like a coffee cake at all but gives it a much richer flavour.

bakegirl's picture

This cake took a bit longer to bake in my oven than the recipe suggested, about ten minutes or so more. I think my checking it after the suggested recipe time may have been the reason for its cracking. It did not matter that my cake cracked though as once iced, it was really beautifull and sliced well. I did not enjoy the flavour of the cake base as much as I expected i would, but the icing is great. Good consistancy with no drips and creamy flavour. A good celebration cake.

kittendothroar's picture

Took slightly longer to cook and eventually singed on top as well as cracking :( I cooked it in the top oven of our fan, reducing temp slightly. The icing did a good job of making it look pretty though!

Liked the coffee flavour but sponge was a bit on the dry side for me.

alexandraswift's picture

I've made this every Easter for years now, it has become a family tradition. Yummy!

cornishcreamtea's picture

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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