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Chocolate Caramel Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The caramel bars give the cake an extra dimension of taste.

The caramel bars give the cake an extra dimension of taste.

Ingredients

Serves: 8 - 10

Metric Cups

For the Cake

  • 2 teaspoons instant coffee
  • 2 tablespoons cocoa
  • 2 tablespoons boiling water
  • 175 grams butter (softened)
  • 175 grams golden caster sugar
  • 2 medium eggs
  • 200 grams golden syrup
  • 200 grams self-raising flour
  • 4 tablespoons milk
  • 100 grams chocolate caramel bars

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 boiling water
  • 6 ounces butter (softened)
  • 6 ounces superfine sugar
  • 2 medium eggs
  • 7 ounces golden syrup or light corn syrup
  • 7 ounces self-raising flour
  • 4 tablespoons milk
  • 4 ounces chocolate caramel bars

For the Icing

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

Method

Chocolate 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. Mix the coffee and cocoa in a cup, add the hot water and mix to a 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 minutes, 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 (dont worry if it doesnt 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, 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. Mix the coffee and unsweetened cocoa in a cup, add the hot water and mix to a 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 minutes, 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 (dont worry if it doesnt 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, then leave to set.
  • Tell us what you think

    What 1 Other has said

    • Was really looking forward to making this cake. Followed the recipe to the letter only to become really disappointed when after the suggested cooking time, the cake was still liquid and nowhere near cooked. In the end, doubled the cooking time to produce a cake/pudding with a sunken centre. Does not warrant expenditure on ingredients to produce such an unreliable result. However, try making lemon meringue cake and passion cake as endorsed by Nigella...absolutely heavenly by comparison!

      Posted by Ellielittleboo on 23rd April 2016
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