Chocca Mocca Caramel Cake Recipes

Steps:

• Preheat oven to 180*C (350*F).
• Butter an 8 inch round tin and line it with baking parchment.
• Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste.
• 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.
• Break the caramel bars into sections and stir into the mixture.
• turn the mixture into the prepared tin and smooth the top.
• Bake for 35 to 40 minutes, until top springs back when you press it lightly.
• Cool in the tin for 5 minutes,then turn out, peel off lining paper and leave to cool.
• To make the icing, break up the caramel bars and put them in a small pan with the butter and milk.
• Gently heat until smooth, stirring all the time.
• Remove from heat and stir in the icing sugar.
• (don't worry if it doesn't dissolve immediately, just keep stirring).
• Leave to cool until it thickens enough to leave a trail when you lift the spoon.
• 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.

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Steps:

• Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.