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Chocca Mocca Caramel Cake

Chocca Mocca Caramel Cake

Chocca Mocca Caramel Cake

 

If you’re looking for a cake that is super easy to make and really yummy then this is the cake for you.

What you need:

2 Teaspoons of instant coffee powder/granules
2 Eggs
2 Tablespoons Cocoa
6oz/175g Butter (at room temp)
6oz Golden caster sugar
2 Tablespoons Golden syrup
8oz/200g Self-raising flour
4 Tablespoons Milk
100g Chocolate Caramel Bars (We used the Cadbury’s Caramel Buttons)

Icing:

100g Chocolate Caramel Bars
2oz/50g Butter
2 Tablespoons Milk
4oz Icing Sugar, sifted

Preheat the oven to around Gas Mark 4 (180c).

This recipe is based on using an 8 inch round tin. Butter and line the tin.

Mix the coffee, cocoa and two tablespoons of hot water to form a chocolately/coffee paste.

Put the butter, eggs, sugar, syrup, flour, milk and cocoa paste in a bowl and mix with a mixer (or by hand). Add in the caramel chocolate pieces.

Add the mixture to the tin and bake in the oven for about 50 – 60 minutes.

To check that it’s ready I use a skewer which I poke into the middle of the cake. If it comes out clean it’s ready.

Once it’s ready leave it for about 10 minutes before turning out onto a cooling rack.

Whilst it’s cooling, make the icing.

Put the caramel chocolate pieces into a pan and heat gently so that it melts, add in the butter and milk and stir until all melted (make sure you stir all the time). Remove from the heat and add in the sifted icing sugar.

Leave to cool whilst the cake is cooling.

Once the cake is cooled, spread over the icing and your good to go.

We decorated ours as it was for Daddy’s birthday which we took to the Donkey Sanctuary. We did have some spare caramel chocolate buttons, but these disappeared!!

Lisa

Recipe – Chocca Mocca Caramel Cake