Baking with Merry

I had a container full of caramel left in the fridge from my previous caramel cake . I didn't  know  what to do with and didn't want to repeat the same caramel cake over again...That's when I saw the recipe for chocolate caramel cake on Nigella Lawson 's site. And,  voila  here goes my version of the Chocolate Caramel Cake!!I have tweaked the original recipe here and there.... Ingredients: Recipe Source: Nigella Lawson Instant Coffee - 2 tsp Cocoa - 2 tbsp Boiling water - 2 tbsp Butter, softened - 175 gms Caster sugar - 175 gms Eggs - 2, medium Caramel syrup - 200 gms Self-raising flour - 200 gms Milk - 4 tbsp Method: Preheat the oven to 180C. Butter a cake tin. Mix the coffee and cocoa in a cup, add the hot water and mix to a paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste into a bowl and beat until smooth.  Pour the mixture into the prepared tin and smooth the top. Bake for 35-40 minute

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti