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Baking recipe: Chocolate Mocha Caramel Cake

I’m the first to admit that I’m not the best at baking, but I do like to give cakes a go from time to time. This recipe was based on one from my BBC Good Food Cakes and Bakes book. It must have been more of a success than I anticipated as it came second in my husband’s bake off competition at his work. In fact the only reason it didn’t win is because he hadn’t made it himself! Yes, I am a good wife to make his cake for him ;o)

To make this incredibly rich chocca mocha caramel cake, you will need:

  • 2 teaspoons instant coffee granules
  • 2 tablespoons cocoa powder
  • 2 tablespoons hot water
  • 175g butter, softened
  • 175g golden caster sugar
  • 2 eggs
  • 2 tablespoon golden syrup
  • 200g self-raising flour
  • 4 tablespoons milk
  • 100g Cadbury Caramel squares (I used a 200g bar split in half)
    And for the icing:
  • 100g Cadbury Caramel squares (I used the other half of the 200g bar)
  • 50g butter
  • 2 tablespoons milk
  • 100g icing sugar, sifted
    To decorate:
  • Bag of chocolate buttons

What to do:

  1. Preheat the oven to 180C/Gas 4/fan oven 160C. Line the base of a 20cm round cake tin with baking parchment and grease the sides.
  2. In a cup or small measuring jug, mix together the coffee, cocoa and hot water to form a smooth paste.
  3. In a large mixing bowl add the butter, sugar, eggs, syrup, flour, milk and cocoa paste. Beat with a wooden spoon or electric beaters (if you have them) until smooth. Break the caramel bars into small sections (I decided to cut each square into quarters) and stir into the cake mixture.
  4. Pour the mixture into the prepared tin and bake for 35-40 minutes until the top is nice and springy when you press it. Leave to cool in the tin for 5 minutes, then remove and place it on a rack to cool.
  5. Once the cake is cool, prepare the icing. Break up the caramel bars and add them to a small pan with the butter and milk. On a gentle hob setting, stir the mixture continuously until melted and smooth. Remove from the heat and stir in the icing sugar. Leave the icing to cool until it has thickened up enough to be spreadable.
  6. Spread the icing over the top of the cake, not worrying too much if it falls over the sides of the cake. Leave the icing to set. Finally, press the buttons into the now iced cake, covering the top evenly.
  7. You’re done! Admire your work and enjoy :o)
  8. Sarah

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