Chocca Mocca Caramel Cake Recipe

Name: Chocca Mocca Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons instant coffee granules; 2 tablespoons cocoa; 2 tablespoons hot water; 6 ounces softened butter; 6 ounces golden caster sugar; 2 eggs; 2 tablespoons golden syrup; 8 ounces self raising flour; 4 tablespoons milk; 2 (50 g) chocolate-coated caramel nougat bars (I used Cadbury's); 2 (50 g) chocolate-coated caramel nougat bars; 2 ounces butter; 2 tablespoons milk; 4 ounces icing sugar, sifted

Servings: persons

2 teaspoons instant coffee granules
2 tablespoons cocoa
2 tablespoons hot water
6 ounces softened butter
6 ounces golden caster sugar
2 eggs
2 tablespoons golden syrup
8 ounces self raising flour
4 tablespoons milk
2 (50 g) chocolate-coated caramel nougat bars (I used Cadbury's)
2 (50 g) chocolate-coated caramel nougat bars
2 ounces butter
2 tablespoons milk
4 ounces icing sugar, sifted

1
Preheat oven to 180*C (350*F).
2
Butter an 8 inch round tin and line it with baking parchment.
3
Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste.
4
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 until smooth, about 2 to 3 minutes.
5
Break the caramel bars into sections and stir into the mixture.
6
turn the mixture into the prepared tin and smooth the top.
7
Bake for 35 to 40 minutes, until top springs back when you press it lightly.
8
Cool in the tin for 5 minutes,then turn out, peel off lining paper and leave to cool.
9
To make the icing, break up the caramel bars and put them in a small pan with the butter and milk.
10
Gently heat until smooth, stirring all the time.
11
Remove from heat and stir in the icing sugar.
12
(don't worry if it doesn't dissolve immediately, just keep stirring).
13
Leave to cool until it thickens enough to leave a trail when you lift the spoon.
14
Put the cake on a serving plate and spread the icing over the top, letting it fall softly down the sides, then leave to set.

1536

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons instant coffee granules, 2 tablespoons cocoa, 2 tablespoons hot water, 6 ounces softened butter, and more.

Yes, Chocca Mocca Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocca Mocca Caramel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions