Chocca mocca caramel cake

Chocca mocca caramel cake

By Mary Cadogan
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(50 ratings)
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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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet…

  • 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…

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

    Chocolate

    chok-o-let

    Chocolate as we know it in pressed…

For the icing

  • 100g chocolate caramel bars
    Chocolate

    Chocolate

    chok-o-let

    Chocolate as we know it in pressed…

  • 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.

  • Recipe Tip

    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.

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Comments, questions and tips

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bakingbabymama
2nd Oct, 2016
4.05
I've made this cake several times now. It's quite a delicate textured sponge & the icing is absolutely delicious, although getting it to set can be tricky. I note that lots of people have been commenting on baking time. Interesting in the Good Food cakes and bakes recipe book the stated cooking time is 50-60 minutes.
Joey Ovo
22nd Jul, 2016
Excellent recipe have made it 3 times. On each occasion the cake was cooked through during the allocated time (either luck judging by other comments or my oven was at the right temperature). The choc caramel pieces I used was mars bar cut into small chunks then halved. It has worked perfectly each time and like every other comment the icing is amazing, does require more icing though. The icing can also be used at a warm sauce poured over the top which also tastes very good.
mrsskellers
7th Apr, 2015
This was ok. I took on board some of the comments about cooking time being inaccurate and after 40 minutes it was still completely raw, as other people had found. I covered it with foil & put it back in and it took another 45 minutes for it to be cooked (I did check it every 15 minutes though so it didn't over cook). Because of the increased cooking time I found it a little dry, but there's no way to avoid this as it just does not cook in the allocated time. The best thing about it is the icing, absolutely lovely. If the cake had not been dry it would have been really nice. Sadly I doubt I'll make it again as there doesn't seem to be any way to make it cook quicker.
Star baker's picture
Star baker
18th Oct, 2014
It is very yummy. It's almost the best cake I've ever had!
beckyam27
1st Feb, 2014
Every time I've made this cake it's been amazing, needs abit longer in the oven and the icing needs a lot more icing sugar. Have also made a mint version putting in after eights instead of the caramel and mint hot chocolate instead of the coffee and coco powder
samaraspuff's picture
samaraspuff
30th Jan, 2014
As I didn't have a 20cm tin, I decided to increase the ingredients by 50% and bake in a bundt tin. To avoid sinking and burning chocolate caramel pieces, I filled the cake tin about half way with the mix and then added around half of the chocolate pieces, topped with the rest of the batter, and sprinkled the rest of the chocolate on top. This tactic only worked to an extent; after baking for 40 minutes (skewer came out clean after 35, but baked for another 5 mins with a foil cap)*, and cooling in the tin for 15 minutes, I turned the cake out to find it was still a bit gooey at the centre. I popped the cake back in for 10 minutes, but this melted 'the gooey' (which turned out to be the chocolate caramel pieces) further. *I think the temperature should be lowered to 170 deg C, and cooking time increased to 50-60 mins, however I've not tried this theory yet. I cooled the cake for around 15 minutes and was going to apply the icing however found the cake had sunk into the cooling rack so couldn't be moved. Long story short, the cake broke. I managed to salvage about 25% of it, the rest I have frozen to make cakepops at a later date. The cake is delicious, just not a very stable structure when following this recipe. If you don't feel comfortable tweaking the recipe, I would recommend making these as muffins instead, and baking at 170 deg C for 20-25 minutes, keeping an eye on the colour and covering with foil to prevent burning. The redeeming part about this cake is the icing! I'm not usually a fan of icing, but having had a few icing disasters recently, this mixture working out was a godsend!
sophiebeynon
26th Jan, 2014
This is a great, easy recipe that's great every time I make it. Makes a lovely birthday cake. It's great to have a change from the standard chocolate cakes too. Always a hit.
helen_s
19th Jan, 2014
Made this and it was a disaster. Followed the recipe to the letter, took out the oven after 40 minutes as it was dark, shrinking from the edges of the tin and the skewer came out clean twice. I left it for 5 minutes and then took it out the tin and it imploded, with runny mixture all over the worktop. I used mars bars and i think it was these that were runny, the sponge was a little over if anything. So disappointing after all that effort.
satans_lil_sister's picture
satans_lil_sister
19th Jul, 2013
Nice cake. I used Galaxy Bites in the sponge, they came out a bit too chewy for my tastes. Might try using mini Rolos in it instead. Also (after reading some of the comments) used 50% extra icing sugar; it set nicely.
pgj1978
31st Mar, 2013
2.05
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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Bgavin89
25th Mar, 2018
What type of caramel bars work best with this recipe? I’ve seen the majority of comments say Cadbury’s caramel, but I have bought mars bars and wondering if they will work the same? How long does this cake keep for? Can the sponge be made in advance? Thank you.
goodfoodteam's picture
goodfoodteam
1st Apr, 2018
Thanks for your question. We used Cadbury's Caramel bars in this recipe. We would not recommend switching for Mars Bars as this will not produce the same results.
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