Chococcino cake

Chococcino cake

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(61 ratings)

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

Easy

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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Ingredients

    For the sponge

    • 200g soft, butter, plus extra for greasing
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

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

    • 2 tbsp milk

      Milk

      mill-k

      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

    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.

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    Comments, questions and tips

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    OliviaGrace2012
    17th May, 2014
    Where can you find the 'Goes well with recipe'? I can't find the method anywhere!
    cookiecranham's picture
    cookiecranham
    16th May, 2014
    super yummy cake :-0 !!!!!!!!!!!
    Freckles1984
    3rd Feb, 2014
    I'm confused why I can't see the method for this cake???
    sarthe72
    24th Nov, 2013
    Damn - scratch the last remark. Back to the shop for instant.............
    sarthe72
    24th Nov, 2013
    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
    10th Nov, 2013
    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
    26th Aug, 2013
    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
    21st May, 2013
    5.05
    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
    19th May, 2013
    5.05
    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
    17th May, 2013
    5.05
    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!

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