Chocca Mocca creamy caramel cake recipe
Are you a fan of chocolate and coffee? How about adding a little bit of cannabis into the mix? If you're looking to indulge in a decadent dessert that will not only satisfy your sweet tooth but also give you a relaxing high, then this recipe for a Chocca Mocca cake with cannabutter is for you.
This rich and moist chocolate cake is infused with the goodness of cannabutter, and the addition of coffee adds a delicious mocha flavor. Whether you're celebrating a special occasion or just want to treat yourself to a tasty dessert, this Chocca Mocca cake is sure to impress.
Chocca Mocca cake recipe
The ingredients for a Chocca mocca cake include several everyday kitchen staples that you likely already have in your pantry or fridge like self-rising flour, golden caster sugar, cocoa powder, milk, instant coffee, eggs, chocolate bars, cannabutter and some hot water. There is also a little bit of wiggle room for substitutions if you don’t happen to have the whole list of ingredients on hand.
Preparation: 20 minutes
Cooking: 35 minutes
Calories: 182 per serving
Servings: 12 slices
Ingredients
- 2 large eggs
- 2 x 50g chocolate caramel bars
- 1 ¼ cups self-raising flour
- 1 cup golden caster sugar
- ¾ cup softened butter
- 4 tbsp milk
- 2 tbsp golden syrup
- 2 tbsp cocoa powder
- 2 tbsp hot water
- 2 teaspoons instant coffee granules/powder
Icing ingredients
- 2 x 50g chocolate caramel bars
- ½ cup + 3 tbsp icing sugar (sifted)
- 3 ½ tablespoons cannabutter
- 2 tbsp milk
Tools
- 20cm by 8-inch round cake pan
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer
- Wooden spoon
- Silicone spatula
Instructions
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Preheat the oven to 350 Fahrenheit. Grease a 20cm by 8-inch round cake pan, and then line the bottom with parchment paper draping it over the edges as much as possible.
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Add the cocoa and instant coffee to a medium-sized bowl and sift them together using a whisk.
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Now pour the hot water into the bowl and blend the ingredients together until the mixture turns into a smooth paste-like consistency.
Put the eggs, butter, sugar, syrup, milk, cocoa paste and flour into a large mixing bowl and blend the ingredients together until smooth using a handheld electric mixer.
Break two of the chocolate bars into chunks and fold them into the mixture gently with a wooden spoon.
Pour the cake batter into the lined pan, and use a silicone spatula to smooth out the surface.
Bake the Chocca Mocca cake in the preheated oven for 35 to 40 minutes or until the center bounces back when pressure is applied.
Move the cake to a wire rack to cool for at least five minutes.
Once the cake has cooled flip it upside down to pop it out of the pan onto a wire rack.
Peel away the parchment paper and leave the dessert to cool to room temperature. While you wait, it’s the perfect time to get started on the icing.
Break up the last two chocolate bars into small bite-sized pieces, and toss them into a saucepan with the cannabutter and milk.
Heat the ingredients on low and stir frequently until the mixture is silky smooth and lump free.
Remove the pan from the burner and stir in the icing sugar. Keep mixing until the powder dissolves completely.
Place the icing in the fridge until it thickens enough to spread, and the cake has cooled enough that it won’t melt this sugary layer.
Move the Chocca Mocca cake to a serving plate and spread the icing over any exposed areas.
Leave the cake to set for at least 20 minutes prior to serving.
