Chocca mocca caramel cake

Chocca mocca caramel cake

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(52 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
    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



    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 as we know it in pressed

For the icing

  • 100g chocolate caramel bars



    Chocolate as we know it in pressed

  • 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, questions and tips

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12th Oct, 2011
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.
30th Aug, 2011
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.
28th Apr, 2011
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.
25th Apr, 2011
Very yummy and flavorful cake.those who didn't used the coffee they enjoyed only half taste but those who really love mocca flavor,must follow the exact recipe and caramel bars pieces inside the cake make this cake magical same is topping.
7th Apr, 2011
Made this today for my son's birthday as he wanted Nigella's butterscotch cake and this looked like an easier alternative! It came out well but bearing in mind the comments already made I made the following changes which I would do again: 1. I used a softer coffee/chocolate paste by doubling the amount of hot water 2. I reduced the sugar to 150 g 3. I added 1 tsp baking powder to the flour 3. I used 80 g caramel bars in the cake and chopped each segment into 3 and I also used 80 g in the icing (with 40 g butter and 80 g icing sugar). 4. I added slightly more milk -- as I don't like a dry cake. The cake came out well -- it was certainly sweet enough and more sugar/caramel would have made it a bit sickly I think. It was still quite dense -- so I think the baking powder was needed. I found the icing a little stiff and would add more milk next time -- perhaps evaporated milk would be good. We all liked the cake very much and served it with creme fraiche.
23rd Mar, 2011
Made this cake for both my Mam and Dads birthday last week. Was easy and really tasty. Will make again!
11th Mar, 2011
I always leave out the coffee too, and add an extra spoon of cocoa. Huge hit in this house and the most popular birthday cake request. A family fave as well as a good one to impress friends!
3rd Mar, 2011
Made this cake today!! Absoultley lovely!!!
8th Feb, 2011
I really want to try this cake but I am just wondering what chocolate caramel bars to use? It looks so delicious!
31st Jul, 2010
Very very nice indeed although the icing was slightly too runny however that was soon fixed with a bit more icing sugar. I left the coffee in even though I personally detest coffee but I couldn't taste the coffee as it blended in with the chocolate. Over all nice and moist a big hit with the family!


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