Easter is just around the corner and what better way to celebrate than to bake our show stopping Chocca Mocca Caramel Cake. Whether your hosting a dinner party and want a beautiful centrepiece for the table or you simply want an excuse to treat your loved ones to a tasty treat, our Chocca Mocca Caramel Cake not only looks a great but also tastes divine.
2 tsp instant coffee
2 tbsp cocoa powder
2 tbsp hot water
175g softened butter
175g golden caster sugar
2 tbsp golden syrup
200g self-raising flour
4 tbsp milk
Half teaspoon on salt
2x50g/2 x 2oz chocolate caramel bars
For the icing:
100g chocolate caramel bars
2 tbsp milk
100g icing sugar, sifted
Use 8” round cake tin. Grease the sides and use a greaseproof liner on the base.
1. 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, salt, 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.
2. Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, at 180 fan (or equivalent), 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.
3. 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). Add a teaspoon of milk at a time if the mixture is too stiff. 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.
4. Decorate with chocolate easter eggs or make your own iced decorations.