Chocca Mocca Caramel Cake

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

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

Recipe

• 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.