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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19th Mar, 2008
We have this cake at every opportunity. Its a really stunning cake, especially with cream. I had it today for my 39th birthday. Enjoy. John Curry Swansea.
19th Mar, 2008
Agreed! A great cake! I used a 23 cm round cake, which shortened the cooking time to 30 minutes. I also simply put all the ingredients in a food processor and folded the caramel into the mixture with a spatula. Excellent!!!!!
bulbie's picture
16th Mar, 2008
Left out the coffee part as we just wanted a chocolate cake, but did everything else as per the recipe. A beautifully moist cake, was delicious! Definitely one for chocoholics, NOT one for people trying to lose weight! This should be renamed Death by Chocolate. A real hit with my fiance!
13th Mar, 2008
Cooked this cake in my fan oven but didnt need anywhere near the time it says and it still came out a bit dry and crumbly. The topping was gorgeus though so just ate that and reheated the cake with some extra chocolate to moisten it up!!
11th Feb, 2008
I missed out the coffee, as wanted a chocolate cake. Turned out lovely & moist, topping was delicious. The family voted this a favourtie.
22nd Jan, 2008
Wow! This is a seriously good and so easy to make. Fantastic!
26th Nov, 2007
Gorgeous cake very moist. I would make the cake mix more chocolatey next time, so would miss out the coffee.The caramel pieces in the cake and the icing are yummy.Definitely one for showing off with.


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