For several years we have made this caramel cake at Easter which goes down a treat with all concerned. The cake is quite easy to make but is jazzed up by mixing in chunks of caramel which provide a chewy treat when you discover them. There is a generous amount of caramel in the icing which tastes yummy (especially if you are a big caramel fan like me), but for Easter we put mini-eggs on the top as well. The topping can be adapted for other occasions - for example, for a kid's birthday party you might want to add smarties instead.
Egg-cellent cake for Easter, copyright H. Winlow 2013
3 teaspoons instant coffee granules (or powder) 3 tablespoons of cocoa 3 tablespoons of hot water 250 grams softened butter 250 grams caster sugar 3 eggs
3 tablespoons of golden syrup 300 grams self-raising flour 6 tablespoons of milk
150 grams of caramel chocolate bars
- 150 grams of caramel bars
- 75 grams butter
- 3 tablespoons of milk
- 150 grams icing sugar
- mini-eggs, smarties, or similar (optional)
1. Preheat your oven to 180C (gas 4, fan oven 160C). Butter a 23cm (9 inch) cake tin and line with baking paper
2. Put the butter (well softened) and sugar into a large mixing bowl and cream together. Add the eggs, syrup, flour and milk and mix well with a wooden spoon or whisk until smooth.
3. Measure the coffee and cocoa into a cup, add hot water and mix to make a paste. Add this to the bowl with the other ingredients and stir in.
4. Break the caramel chocolate bars into sections and stir into the mixture.
5. Put the mixture into the cake tin and smooth the top with a spatula. Bake for 50 mins to 1 hour, until a knife or metal cake tester comes out clean. Cool in the tin for 5 minutes and then turn out, peel off the paper, and put upside down on wire rack to cool.
Cool cake upside down on rack and use this surface for the icing, copyright H. Winlow 2013
6. For the icing, break up the caramel chocolate bars, and put the pieces in a heatproof bowl with the butter and milk. Put in the microwave and heat for up to 2 minutes, stirring every 20 or 30 seconds (or stir together in a pan on a low heat) until caramel is completely melted (don't allow it to boil). Remove from microwave and stir in icing sugar.
7. Leave the icing to cool until it has thickened enough to leave a trail with a spoon. Put the cake on a serving plate, spread the icing over the top and let it drizzle down the sides.
Icing ready to go on cake, copyright H. Winlow 2013