Caramel Mocha Cake

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Today is our last day at home before we jet off to Cyprus for a week.

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I’m so excited, the huge hailstones that were crashing down over the North East of Scotland yesterday has made me crave sunshine even more!

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I’ve taken up a second job over the Summer to help out with HR work alongside my coffee shop job at weekends, and I’ve enjoyed taking cakes in to lift the morale on a Wednesday morning! As this was the last time I’d see the folks at work for a week I thought I’d better bake something extra yummy for them.

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Enter my new Caramel Mocha Cake! A rich coffee and chocolate sponge topped with a fluffy caramel coffee icing, splattered with more caramel and a healthy dose of chocolate chips. Yu-uh-uh-um.

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This cake went down very well in an office full of Starbucks lovers so I felt it appropriate to share the recipe with you all.

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First you’ll need to preheat your oven and grease/line an 8 x 8 square cake tin or two regular sandwich tins.

Dissolve the coffee in 2 tbsp of boiling water and set aside.

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Beat the butter/margarine, sugar and vanilla together until light and fluffy.

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Add the eggs one at a time, beating well and scraping the sides of the bowl between additions. Don’t worry if it looks curdled, this often happens, but the addition of the flour will soon sort it out!

Mix together the flour and cocoa powder and add to the mixture, stirring until just combined.

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Add the dissolved coffee and fold in.

Pour the cake mixture into your prepared tin and bake until springy to the touch and a skewer inserted into the centre of the cake comes out clean.

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Once baked, allow to cool in the tin for 5-10 minutes before removing and cooling completely on a wire rack. Meanwhile, whip up the deliciously addictive coffee caramel icing!

Dissolve the coffee in 1 tbsp of boiling water and set aside.

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Beat the butter with half the icing sugar until combined.

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Add in the remaining icing sugar and brown sugar, coffee and a few dollops of caramel and beat until combined.

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If you have a food mixer, beat the icing on the highest speed for a few minutes until pale and very fluffy, if not, just beat it really hard by hand for as long as you can until a similar consistency is reached. This stage can be tough, but it’s so worth it!

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Add more sugar or caramel to adjust the flavour or consistency if you like. I’m a sucker for sweetness, so I always add extra caramel!

Spread the icing onto the cooled cake. (You will probably have leftovers, but that’s not a problem, right?)

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Then decorate the iced cake with splodges of caramel and chocolate until you have a gorgeous, messy wonder.

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No need for neatness or precision here, the messier the better.

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Slice into squares/slices and stuff them into your eagerly awaiting gob!

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The richness of the cake with the sweet fluffy icing is a fantastic combination that coffee lovers will not be able to resist.

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Caramel Mocha Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-16

Caramel Mocha Cake

A divinely rich coffee and chocolate cake topped with coffee caramel icing and splatters of caramel and chocolate!

Ingredients

    For the cake:
  • 200g softened butter or margarine
  • 100g caster sugar
  • 100g soft brown sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 180g self-raising flour
  • 20g cocoa powder
  • 2 tbsp instant coffee
    For the icing:
  • 150g softened butter
  • 200g icing sugar
  • 100g soft brown sugar
  • 1-2 tsp instant coffee
  • Tinned caramel or dulce de leche
  • Chocolate chips and extra caramel to decorate (optional)

Instructions

    For the cake:
  1. Preheat your oven - 180 degrees for conventional ovens or 160 degrees for fan ovens - and grease/line an 8 x 8 square cake tin or two regular sandwich tins.
  2. Dissolve the coffee in 2 tbsp of boiling water and set aside.
  3. Beat the butter/margarine, sugar and vanilla together until light and fluffy.
  4. Add the eggs one at a time, beating well and scraping the sides of the bowl between additions. Don't worry if it looks curdled, it will soon come right!
  5. Mix together the flour and cocoa powder and add to the mixture, stirring until just combined.
  6. Add the dissolved coffee and fold in.
  7. Pour the cake mixture into your prepared tin and bake for 25-30 minutes until springy to the touch and a skewer inserted into the centre of the cake comes out clean.
  8. Once baked, allow to cool in the tin for 5-10 minutes before removing and cooling completely on a wire rack.
    For the icing:
  1. Dissolve the coffee in 1 tbsp of boiling water and set aside.
  2. Beat the butter with half the icing sugar until combined.
  3. Add in the remaining icing sugar and brown sugar, coffee and a few dollops of caramel and beat until combined.
  4. If you have a food mixer, beat the icing on the highest speed for a few minutes until pale and very fluffy, if not, just beat it really hard by hand for as long as you can until a similar consistency is reached.
  5. Add more sugar or caramel to adjust the flavour or consistency if you like.
  6. Spread the icing onto the cooled cake (you will probably have leftovers) and then decorate the iced cake with splodges of caramel and chocolate until you have a gorgeous, messy wonder.
  7. Slice into squares/slices and enjoy!
http://maverickbaking.com/caramel-mocha-cake/

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