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Chocca Mocca Caramel Cake

A community recipe by fishy

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.

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-rising 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 35â€“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 (donâ€™t worry if it doesnâ€™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 35â€“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 (donâ€™t worry if it doesnâ€™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.