Chococcino cake

Chococcino cake

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(51 ratings)

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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

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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

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Comments

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hattieuns's picture

Wow! Totally gorgeous cake, will definitely be making this again!!

itskath35's picture
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Made these as individual cakes and they were absolutely fabulous. Will definitely be making them again!

chocolatelover98's picture

The other recipe mentioned is straight underneath the blue search box on the right hand side of the page, looks like a delicious recipe, will try it soon.

ChocolateLover :)

juliebird2004's picture
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Made this twice for work this month for big birthdays and will be making it again for Mothers day this weekend. This is without a doubt the most popular cake I have ever made!
Read the tips before hand and added the coffee one tsp at a time (tasting between!) to get the right taste & consistency - about 4 tsp for one tub of mascarpone. 1.5 tubs is about the right amount of filling (the rest goes in http://www.bbcgoodfood.com/recipes/4251/chicken-cacciatore). The last one also had some tia maria in the mascarpone too - very yummy indeed.

separton's picture
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I made this for a friend's birthday and was SO disappointed. The cake is great, but the tip about making strong coffee with 4 tablespoons of instant coffee ruined the icing, making it inedible (much too strong tasting). Better to use a double shot of espresso or strong filter coffee instead of so much instant coffee. What a shame I wasted so much mascarpone.....

911mum's picture
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Sorry, my above comment is misleading. What I meant was I'd only use 1.5 tubs of mascarpone and adjust the other amounts accordingly.

But it is yummy!

911mum's picture
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I've just made this cake, yet to cut into it. But I think next time I will only use 1.5 the amount of the filling/icing.

Looks as good as the picture though, so can't wait for afternoon tea!

lubielu's picture

I've only got 24in cake tins...can anyone help me round up the ingredients? I've tried making sponge in them before but they never rise properly because the tins are too big!

d41d0y's picture
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A good cake! The sponge was simple and the marscapone icing was a revelation. Used very strong fresh espresso to make the icing and I loved the flavour. Popular with guests :D

yihshian's picture
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Love this cake! Definitely going to be one recipe I keep handy from now on

banannabiscuits's picture
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i made this cake yesturday, was the most delious tasting cake i hav ever made! not dry at all but cooked about 20 minutes more than expected, but tht might just be the oven i was using :)
added walnuts and cake out really well, the perfect birthday cake for those coffee lovers as my dad would agree :)

banannabiscuits's picture
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ive just made this and is cooking in the oven, looks and smells yummy already, i wanted to add walnuts in into the mixture and so crunched sum up and simple exxperimented :)
will rate once is done but looks amazing atm! :D

lxwin2005's picture

Such a creamy delicious cake. Love it.

melissakaye's picture
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Great recipe! The coffee frosting is absolutely gorgeous although I only put 2 and a half teaspoons of strong coffee in - 4 teaspoons would be far too much! The taste was still powerful and I love Mocha coffees so this recipe was perfect for me!

laptop1993's picture
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a fabulous cake !! i had to make it twice due to a high demand. The marscapone really compliments the fab cake i cudnt stop licking the spoon. !!

lallyb's picture
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Ooooh this was lovely. Had one problem as I overbeat the first batch of mascarpone icing in the kitchen aid and it curdled/separated so I had to start again. Will definately make again.

georgelikescake's picture
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Found it very confusing to be looking at 2 recipes and led to ingredients mistakes on my part...
I found the sponge to be much too dense, and I only neeeded 1 tub of mascarpone. Wasn't too keen on the icing overall. Looked good though...

mariewebster's picture

I made this for my Dad's birthday. We liked it but thought it was a bit sickly. One for chocolate lovers! I'm still looking for a Good Food cake I made called Capuccino cake - similar to this one but coffee sponge and lovely.

kathleen1477's picture

I LOVE this recipe and have now used it many times - though I do also use less of the coffee mixture than stated. Also make sure to be careful how much water you add to the coffee - otherwise when you add this to the marscapone the mixture may end up too runny as noted on other peoples comments.

Taste the marscapone mixture as you add the coffee to get the flavour that you require, although I still think it needs to be a fairly strong coffee flavour, otherwise it will just get lost against the chocolate sponge (in my opinion).

Happy baking.

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