Chococcino cake

Chococcino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Sponge only
Nutrition info

Nutrition per serving

kcalories
805
protein
8g
carbs
64g
fat
59g
saturates
35g
fibre
2g
sugar
46g
salt
1.07g

Ingredients

For the sponge

  • 200g soft, butter, plus extra for greasing
  • 1 tsp baking powder
  • 85g good-quality cocoa powder, such as Cafédirect or Green & Black's
  • 140g self-raising flour
  • 200g golden caster sugar
  • 4 eggs
  • 2 tbsp milk

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, July 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

melissa4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake, although it is not a fluffy sponge cake. It was incredibly rich. Not a bad word was said against it and was demolished by people at work! Be careful how much coffee you add:

1) Because mine was a little strong
2) The icing can look far too dark and spoil the effect.

s70bah's picture

Hi, what size tins do I use? thanks

jerseylene's picture

Just substituted the coffee for passion fruit juice and decorated with strawberries, delicious!

sarah1004's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake for my daughter's birthday and her comment was 'best cake ever'. It really is a lovely cake and the coffee icing is delicious. As has been mentioned before, you only need 4 teapsoons of coffee to 4 teaspoons of water - not tablespoons as recipe states. Also I found 250g mascarpone was enough. Will be making it over and over again!

sarah_aldridge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake for my boyfriend as a thank you present, I let him ice it and found we had quite a bit left over. But i tried microwaving the leftovers and found it made a lovely sauce to add. Overall its a lovely recipe!

itvbadfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It should not be 4 tablespoons of coffee that gives a brown thin mixture not the creamy thick topping/filling as in the picture

rachel4500's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a lovely cake- made for a birthday. I would have preferred to have the whole recipe in one place but the supplementary recipe wasn't hard to find so it wasn't a major problem.
It was straightforward to make and tasted great.

electric_hippy's picture

This recipe is terrible. Firstly, why can't they just integrate the recipe they reference - nearly couldn't find this 'goes well with' recipe if it wasn't for the comments underneath. Secondly, I tried making the icing but the recipe asks for too much liquid (I did 4 tbsp coffee + 4 tbsp water as stated. Really should be half this amount) and went pretty horrible and curdled. Ended up trying to rescue it by adding LOADS of icing sugar, but feel like I've just wasted 500g mascarpone.

sarah_pickthall's picture

I'm a bit confused, and I when I made the mascarpone cream it split when I added the coffee mix, even though I left it to go cold?

Any tips?? :)

hollyswann's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The topping and filling was the most delicious thing I have ever tasted (though I did add less coffee as people suggested) and licking out the bowl was better than eating the actual thing! I found with the cake the filling was slightly overpowered though, and didn't necersarily work as well as you'd think it might.
The cake itself was extremely strong, and next time I will add less cocoa or maybe more sugar. It was dense and moist (though I added extra milk and will probably add a little more next time) - definitely one for chocolate lovers!

degmo1's picture

omg like i used this recipe and it actually worked for th frst time ty who eva done this recipe i got over 400 pounds for cooking ty like this is cool! swayy!

bluesnicket's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent recipe. I baked this for my sister's birthday and everyone enjoyed it. The only changes I made from other people's suggestions (thanks everyone!) was in the icing, I cut the mascarpone to 350g and used 4 tsp coffee in 4 tb water which I allowed to cool. Luckily I remembered not to use all the liquid in my mascarpone or it would have been very runny. It was just lightly coffee flavoured. I will definitely make again and I think I will try it in cupcakes. Thanks Barney!

Pages

Questions

Tips