Chocca Mocca creamy caramel cake recipe

Published Mar 13, 2023 01:00 p.m. ET
Unsplash / American Heritage Chocolate

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


  • 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


  • 20cm by 8-inch round cake pan
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer
  • Wooden spoon
  • Silicone spatula


  1. 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.

  2. Add the cocoa and instant coffee to a medium-sized bowl and sift them together using a whisk.

  3. 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.

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