Chocca mocca caramel cake

Chocca mocca caramel cake

A delight at any time, but especially when strewn with chocolate eggs for Easter

Difficulty and servings

Easy

10-12 slices

Preparation and cooking times

Total time

Ready in about an hour and a half

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.
Try

For an Easter treat

Before the icing sets, scatter a good handful of mini chocolate eggs over the top. Once it's set sprinkle with icing sugar.

Recipe from Good Food magazine, April 2002.

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Latest comments and suggestions

Results 61-77

  • Binder photo samm

    28 April 2011

    samm commented on this recipe

    Never ever again, I decided to make this as a present for someone, it has been cooking for over an hour and its still liquid. I am just glad I used a deep tin as it is flowing over the sides and onto the bottom of my oven so my whole house smells of smoke. I have been baking for 30 years and never had such a disaster, I think I will bin the book I got it from. Awful awful thing.

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  • Binder photo Lindsey

    30 August 2011

    Lindsey rated and commented on this recipe

    5 stars

    I used less butter and less sugar in the icing and it was lovely, not too rich. I didn't weigh it but I would guess it was about 30g butter and about 30 - 40g of icing sugar. I used a big Cadbury's Caramel bar and split it between the icing and the cake. Next time I might try a bag of Cadbury's Caramel Nibbles in the cake.

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  • Binder photo Emmanuelle Henriot

    12 October 2011

    Emmanuelle Henriot rated and commented on this recipe

    5 stars

    Gorgeous! The topping's insanely tasty and the cake's so moist (also loving the crunchy caramel chocolate pieces inside)! Before I tried the recipe out I thought it'd be way too sweet, but everything's really well balanced; definitely something I'd make again.

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  • Binder photo frosty802

    28 November 2011

    frosty802 commented on this recipe

    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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  • Binder photo frosty802

    28 November 2011

    frosty802 commented on this recipe

    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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  • Binder photo frosty802

    28 November 2011

    frosty802 rated this recipe

    5 stars

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  • Binder photo frosty802

    28 November 2011

    frosty802 rated this recipe

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  • Binder photo Mari

    26 February 2012

    Mari commented on this recipe

    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!

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  • Binder photo Carla

    16 March 2012

    Carla rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Den

    04 April 2012

    Den rated and commented on this recipe

    4 stars

    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

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  • Binder photo Spanish_Lass

    11 April 2012

    Spanish_Lass commented on this recipe

    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!

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  • Binder photo Spanish_Lass

    11 April 2012

    Spanish_Lass rated this recipe

    4 stars

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  • Binder photo kydhol

    07 May 2012

    kydhol commented on this recipe

    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

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  • Binder photo Angie

    26 May 2012

    Angie rated and commented on this recipe

    5 stars

    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!"

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  • Binder photo elaine

    16 June 2012

    elaine commented on this recipe

    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.

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  • Binder photo Vicki

    01 October 2012

    Vicki rated and commented on this recipe

    5 stars

    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.

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  • Binder photo pgj99

    31 March 2013

    pgj99 rated and commented on this recipe

    2 stars

    Was fun but the cakes are far too sticky and do not really taste very much of chocolate more of a toffee taste.

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Difficulty and servings

Easy

10-12 slices

Preparation and cooking times

Total time

Ready in about an hour and a half

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
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