Chococcino cake

Chococcino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

    Ads by Google

    Comments, questions and tips

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

    Comments (90)

    agness's picture

    I wish people would read before complaining....
    Barney says make the sponge as described in the 'goes well with' recipe.
    If you look to the right of the page, there is a photo of a sponge cake and it
    Says ‘goes well with’ above it….how hard is it?????
    Anyway I intend to make this cake for a friend this week so appreciate other people's comments.

    bonnie1981's picture

    my marcapone topping was too runny....... any suggestions?

    popadum's picture

    Mine too. I think it's because I beat the mascarpone & sugar with an electric whisk and it was runny before I even added any coffee mix in. It's in the fridge now, I'm hoping it might set (although with no change so far after 45 mins it's doubtful)

    kingkarina's picture
    4

    Unlike some other comments I actually find the sponge too dense. I wonder if it was because I used strong flour instead. But it is very chocolaty. Tastes good. So I changed the cake to 2 single layered sponge with icing poured on top instead.

    fattore51's picture

    I made this cake for my husbands birthday and he loved it! The marscapone cream was a bit runny, so i whisked it for a while on my food mixer and it came out perfect. Also i found it easier to melt the sugar in the hot coffee so it melted. Yum Yum!!

    emanefilali's picture
    4

    I cooked this with my 11 year little sister.

    The sponge didn't rise which was disappointing. Was it because I used the wrong cocoa? Any tips anyone?
    The coffee quantities were too much and made mascarpone runny with a very strong coffee taste. I had to add icing sugar and place it in the fridge to thicken it slightly.

    Having refrained from chucking it in the bin, we went on with applying the filling. Despite a messy appearance, the cake tasted good went down very well with the family.

    We will definately try this again, with less coffee [maybe 1/2 tbsp] and hopefully, once I know how, I lighter sponge.

    mysweetcarrotcake's picture
    5

    I´ve made this for my parent's Silver Weddings and was simply delicious.

    Love it!

    Lots of loves from Spain.

    mamagoose's picture
    5

    This cake is delicious! I modified the ingredients a little to make it a bit lighter and only used 160 g of butter and sugar and only 3 eggs.
    Also I used 250g of mascarpone and 200mls of whipping cream as this makes the icing a bit fluffier and a bit less calorific as well.
    I also drenched the sponge in a bit of rum.
    It turned out so well. Fast, pretty and delicious!!!!

    whitburncook's picture

    I've got to say that this is truly one of the best cakes I have ever made! The sponge texture was perfect, and the whole cake just so moreish. Will definately be baking another.....soon!

    hattieuns's picture

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

    itskath35's picture
    4

    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
    5

    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
    3

    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
    4

    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
    4

    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
    5

    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
    5

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

    banannabiscuits's picture
    5

    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 :)

    Pages

    Questions (2)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (1)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…