Chococcino cake

Prep: 15 mins Cook: 25 mins Ready in 40 minutes


Cuts into 8 slices
We know you all love coffee cake as much as chocolate cake, so why not combine the two?

Nutrition and extra info

  • Sponge only

Nutrition: per serving

  • kcal805
  • fat59g
  • saturates35g
  • carbs64g
  • sugars46g
  • fibre2g
  • protein8g
  • salt1.07g
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    For the sponge

    • 200g soft, butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 85g good-quality cocoa powder, such as Cafédirect or Green & Black's
    • 140g self-raising flour
    • 200g golden caster sugar
    • 4 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the filling and icing

    • 2 x 250g tubs mascarpone
    • 85g golden caster sugar
    • 4 tbsp very strong coffee (see tip below)
    • 50g dark chocolate, for grating


    1. Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder.

    2. For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

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    Comments, questions and tips

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    Comments (90)

    DropWallet's picture

    Absolutely stunning cake. Made it for my family and they devoured it! Will make again.

    polly.holman01's picture

    This recipe is the BEST chocolate cake recipe out there and I fully recommend that you use it, as I have had perfect results every time!!!!

    JimTurnbull's picture

    Should be 4 teaspoons of coffee as opposed to 4 tablespoons - filling comes out far too bitter otherwise.

    africanqueen's picture

    Rich, delicious and very easy to make. I did however take on-board the quantity of coffee and water and used 4 teaspoons of coffee to 4 teaspoons of water, I also used less mascarpone 350g. I will certainly be baking this again :-)

    MuslimChef's picture

    went through every comment and will use the classic sponge cake mix recipe.
    hope it comes out ok
    will also use the coffee tip

    MuslimChef's picture

    Why can't someone just write the goes well with recipe as a comment
    Really will help
    need 4 assesment

    Lors79's picture

    Lovely fudgy moist cake, but the ingredients needs to be changed to 4tsp not tablespoons, as I put all the stated coffee in and it was far too runny and bitter. I managed to fix it by adding lots more golden caster sugar and icing sugar and some extra mascarpone but I now have far too much for the cake. Tasted good though and I would make it again.

    amethystannie's picture

    Lovely cake, I used fresh filter coffee instead of instant for the icing. I agree with other comments that 1.5 tubs of mascarpone is probably enough. I felt that the cake mixture was quite thick, and I'd probably add more milk if I made it again - I didn't think there was quite enough to make two separate sponges.

    OliviaGrace2012's picture

    Where can you find the 'Goes well with recipe'? I can't find the method anywhere!

    cookiecranham's picture

    super yummy cake :-0 !!!!!!!!!!!

    Freckles1984's picture

    I'm confused why I can't see the method for this cake???

    sarthe72's picture

    Damn - scratch the last remark. Back to the shop for instant.............

    sarthe72's picture

    Are you sure you mean FOUR TABLESPOONS of coffee? I used proper ground coffee, not instant, and the taste is so bitter that it is inedible. I've had to add lots of sugar and even then it was 50/50.

    alev's picture

    Did this cake yesterday. Took onboard the tips and comments to use one tub of mascapone and 4 tea spoons of coffee to 4 tea spoons water which worked well but the actual cake itself was not nice at all, very strong. It was so strong in fact it definitely needed 2 tubs of mascapone as I found it too dry. Next time, I will just use this filling with a different chocolate cake receipe. Wont do this cake again.

    gravey85's picture

    I made this cake today and have to say tastes great BUT what I will say is make sure you let the coffee cool down as this will make your filling far to runny, I had to put mine in the fridge to set a bit. Part from that love it :-))

    samanthaecclestone's picture

    This is soo yummy. I too only made half the filling and it was plenty. We ran out of coffee so i used a mocha sach and it was still yummy. Love it.

    fforde's picture

    dense ,dark, very rich and fudgey cake; only filled the middle with the marscapone/ coffee and added 2 teaspoons of tia maria... you only need a very small slice,,,loved by everyone at our annual Eurovision party

    looptheloopy's picture

    I am in the process of cooking it now. As I like a deeper sponge, I used the ingredients + 1/4. Looking forward to tasting it!


    Questions (2)

    OliviaGrace2012's picture

    Where can you find the goes well with recipe? I can't find the method anywhere!

    Tips (1)

    Baker1811's picture

    I used 3 tbsp of mild mellow birds coffee with 3 tbsp boiling water for a smooth taste that was strong enough but not bitter. I used the full amount of mascarpone and mixed in 2 tbsp of Tia Maria to make a tiramisu style icing. It went brilliantly with the fudgy chocolate sponge.