“Not only do you get surprising nuggets of caramel dotted around this cake, but a couple more bars melted down also make a truly scrumptious glossy icing.”
1hr 20mins
10-12 slices

Ingredients Nutrition


  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.

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