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Chocca Mocca Caramel Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I came across this recipe in Good Food Magazine a few years ago and it's truly scrumptious and easy to make.

I came across this recipe in Good Food Magazine a few years ago and it's truly scrumptious and easy to make.

Ingredients

Serves: 10-12

Metric Cups

For the Cake

  • 2 teaspoons instant coffee
  • 2 tablespoons cocoa
  • 2 tablespoons water (hot)
  • 175 grams butter (softrened)
  • 175 grams golden caster sugar
  • 2 eggs
  • 200 grams golden syrup
  • 200 grams self-raising flour
  • 4 tablespoons milk
  • 100 grams chocolate caramel bars (the soft runny type)

For the Icing

  • 100 grams chocolate caramel bars
  • 50 grams butter
  • 2 tablespoons milk
  • 100 grams icing sugar

For the Cake

  • 2 teaspoons instant coffee
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons water (hot)
  • 6 ounces butter (softrened)
  • 6 ounces superfine sugar
  • 2 eggs
  • 7 ounces golden syrup or light corn syrup
  • 7 ounces self-raising flour
  • 4 tablespoons milk
  • 4 ounces chocolate caramel bars (the soft runny type)

For the Icing

  • 4 ounces chocolate caramel bars
  • 2 ounces butter
  • 2 tablespoons milk
  • 4 ounces confectioners' sugar

Method

Chocca Mocca Caramel Cake is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180C/160C fan oven/gas 4. Butter a 20cm round cake tin and line the base with baking parchment. 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 into a bowl and beat until smooth. Break the caramel bars into sections and stir into the mixture. 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 minute, then turn out, peel off the lining paper and leave to cool. To make the icing, break up the caramel bars and put in a pan with the butter and the 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.

Preheat the oven to 180C/160C fan oven/gas 4. Butter a 20cm round cake tin and line the base with baking parchment. Measure the coffee and unsweetened cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and unsweetened cocoa paste into a bowl and beat until smooth. Break the caramel bars into sections and stir into the mixture. 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 minute, then turn out, peel off the lining paper and leave to cool. To make the icing, break up the caramel bars and put in a pan with the butter and the milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the confectioners' 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.

Additional Information

Perfect for Easter

Makes 10-12 slices

Perfect for Easter

Makes 10-12 slices

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