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)

juliemarie's picture

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

hollyshaw's picture

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 :)

greenie's picture

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.

ezibez's picture

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!

baljinder's picture

This cake was gorgeous! very easy to make and recommend it - i left the coffe out also!

jooshea's picture

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

cazandjay's picture

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.

kittybibidy's picture

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!

faypeacock's picture

Can anyone tell me what kind of chocolate caramel bars to use?
Dime bars? Cadburys caramel bars? or caramel flavour chocolate like Caramac?

mpreston456's picture

Absolutely delicious - my husband said this was the nicest cake he has ever had! Guaranteed to impress and perfect for a special occasion.

john100's picture

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.

rackeech's picture

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!!!!!

bulbie's picture

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!

redsnailsaswinging's picture

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!!

blitz64's picture

I missed out the coffee, as wanted a chocolate cake. Turned out lovely & moist, topping was delicious. The family voted this a favourtie.

maddiesmum's picture

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

jandypandy's picture

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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