Chocca mocca caramel cake

Chocca mocca caramel cake

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(52 ratings)

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.

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Comments, questions and tips

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ak2
25th Apr, 2009
5.05
Very popular at work! The addition of the little pockets of caramel in the sponge is brilliant
abanner
24th Apr, 2009
3.05
An absolute disaster! It took nearly an hour to bake, when I took it out of the tin I dropped it, couldn't get the lumps out of the icing and it dripped everywhere when I put it on the (half whole half crumbs) cake. I have an extremely sweet tooth, but too sweet even for me.
Harrysu's picture
Harrysu
20th Apr, 2009
I used the topping to decorate a marble cake for Easter, it was a big hit with my daughters who said the caramel, chocolate and vanilla flavours all complimented each other. . . will try it with the caramel cake next time!
canaryjane
17th Apr, 2009
5.05
An impressive cake that is really simple to make and tastes out of this world. We all loved the icing, I did leave it to cool slightly longer than the recipe stated and it wasn't too runny. I have also made it using Mars bars instead of caramel bars and it tastes fantastic.
mariabudgen
16th Apr, 2009
5.05
Made this for Easter, decorated with mini eggs, and got high praise from the family! Followed the recipe/ingredients with no problem, other than my old gas oven took an extra 20mins to cook the cake and even then it dipped in the middle on cooling, so maybe still needed a bit longer (easily filled with icing though!). I used a multipack of Cadbury Caramel Bars, 2.5 in cake, 2.5 in icing as suggested above, and cut the choc segments for the cake in half again. Had no problem with icing sliding off as a few others have mentioned, but did let it cool longer than the recipe proposed which I think solved that issue. Agree that its very rich, so perhaps more suitable as a dessert, else only serve slim slices! Will make again for a special occasion.
freakyogre
9th Apr, 2009
3.05
I find this more of a dessert than a cake if that make sense! A bit too rich to eat with a cup of tea. The topping is lovely (if a little runny!), but combined with the cake is a bit much for me. I would use the icing recipe again, but not the cake.
imicola
6th Apr, 2009
4.05
Yummm! Made this for a friends birthday and everyone loved it! I missed out the coffee as did many other people! I like the way some of the bits of caramel sunk to the bottom of the cake and went all chewy! And the icing was sublime it was difficult to stop myself eating it all before I got it on the cake ;-)
miekelynne
21st Mar, 2009
Deliciously naughty, definitely for the chocoholics
roisin171
17th Mar, 2009
3.05
i found the good food magazine from 2002 that had this recipe in it. I made the cake but unfortunatly it was my first failure. The caramel stuck to the bottom of the tin (so did half the cake) but it tasted GREAT
roisin171
17th Mar, 2009
3.05
i found the good food magazine from 2002 that this redipe was in. I made the cake but it was my first failure, as i left it in the tin to set too long and the caramel stuck to the tin but apart form that it tasted GREAT

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