Last week I put my latest blog post in E’s hands. The recipe books came out and I asked him to pick one he wanted me to try – and so the Chocca Mocca Caramel Cake came about. It’s from the BBC Good Food book which is PACKED full of lots of great cake recipes. Unfortunately some of them tend to have some ingredients I’d find not so common but this one was nice and easy… thank you E for choosing an easy recipe 🙂
I know he’s more than likely always gonna say he likes what I bake him but he did love it…. brownie points in the bag! 🙂
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
2 tablespoons hot water
175g golden caster sugar
2 tablespoons golden syrup
200g self-raising flour
4 tablespoons milk
2 x 50g chocolate caramel bars
150g chocolate caramel bars
3 tablespoons milk
150g icing sugar, sieved
Mini Eggs to decorate (optional, but they do look good!)
1. Preheat the oven to 180C/about 160C for a fan oven/ Gas 4. Grease and line either a 20cm/8in round cake tin or two sandwich tins like I did… I just don’t have an 8 inch round cake tin so had to improvise!
2. Put the coffee granules and cocoa into a cup, add the hot water and mix into a paste.
3. Put the butter, sugar, eggs into your mixing bowl and beat. Add the syrup and milk and mix well again. Then add the cocoa paste and mix for a couple of mins till it’s all combined.
4. Sieve in the flour and fold into the mixture. Break the caramel bars into pieces, add to the mix and stir in.
5. Pour the cake mix into the tin or two tins. Bake for 35-40 minutes, until the top springs back when you press it lightly. Leave the cakes to cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.
6. Now onto the icing. Break up the caramel bars and put in a small pan with the butter and milk. Keep it at a medium heat otherwise you’ve have a pan of burnt mess!
Gently heat until it becomes a smooth mixture – the chocolate will melt pretty quick but you’ll need to keep stirring and mash the caramel down a bit with your spoon to get it fully melted.
7. Take the pan off the heat – very important!! If you leave it on the heat the whole time while you start sieving the icing sugar in and you stop stirring for a min it will burn.
So take it off the heat and sieve in the icing sugar, put your pan back on the heat and mix like a crazy person… it’ll take a few minutes for the icing sugar to dissolve fully.
8. Put the cake on a serving plate, spread the icing over the top if you just have the one layer. If you’ve done what I did with two layer just put a small bit of your mixture in between layers and pour the rest of the icing over the top.
This icing dries in pretty quick so you need to work fast if you want to tidy it up after pouring on.
9. Throw the mini eggs over the top to decorate and allow to set. As with almost all cakes, this is easier to cut into and less crumbly the next day so try to resist until then!
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