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Chocca Mocca Caramel Cake

Submitted by Jaki 11 June 2009

My children thought it was wonderful and it got better as the days went on......I rationed them!!



2 tsp instant coffee granules/powder ,2 tbsp cocoa powder ,2 tbsp hot water ,175g softened butter ,175g golden caster sugar ,2 eggs ,2 tbsp golden syrup ,200g self-raising flour ,4 tbsp milk ,2 x 50g chocolate caramel bars ,FOR THE ICING,2 x 50g chocolate caramel bars ,50g butter ,2 tbsp milk ,100g icing sugar sifted ,


Preheat the oven to 180C. Butter a 20cm/8in 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 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.
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 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). 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.
For an Easter treat
Before the icing sets, scatter a good handful of mini chocolate eggs over the top. Once it's set sprinkle with icing sugar.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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