Mocha Chocolatta Caramella

 

 

 

 

Mocha Chocolatta Caramella Cake


Indulgent and delicious!


Shopping List:

2 and a half teaspoons instant coffee
2 tablespoons cocoa powder
2 tablespoons hot water
175 gr softened butter
175 gr light brown caster sugar
2 eggs, free range
2 tablespoons golden syrup   ( use a cup of hot water to heat up your spoon)
200 gr self-raising flour
50 ml Milk



For the icing:

100 gr chocolate caramel bar
1 teaspoon instant coffee and 1 teaspoon hot water
50 gr butter
2 tablespoons milk
100 gr icing sugar



Preheat your oven to 180C. Grease or spray and line your 20cm round cake tin.

Measure the coffee and cocoa in a cup, add the hot water and mix to a smooth paste.
In the all-in-one method: put the butter, sugar, eggs, syrup, flour, milk and coffee paste in a large mixing bowl and beat for 2-3 minutes until it's a smooth mixture.

Turn the mixture into your prepared tin. Bake for about 40-45  minutes until the top springs back when you press it lightly with your finger. If in the last minutes of baking, the cake gets to dark, put some alu foil over it. Cool in your tin for about 5 minutes or so, then turn out and peel off the paper. Leave to cool on your wire rack.

To make the icing, break the chocolate caramel bar in pieces and put in the small sauce pan with the coffee, butter and milk. Gently heat and stir all the time, then take off the heat and stir in the sifted icing, all the time stirring.
Set aside till it's thick enough to leave a trail when you lift your spoon.

Put kitchenpaper/towels on your worksurface. Get your wire rack with the cake on top and set it over the paper. Spread/drizzle the mixture over the cake. Leave to set.

Decorate to your hearts content!



                                                               "Enjoy"