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

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Comments

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nictay's picture

I don't see the details for the FIRST recipe as described in step one? Have I missed something?

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