Chocca mocca caramel cake

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.

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.

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.

It is very yummy. It's almost the best cake I've ever had!

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

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!

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.

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.

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.

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