Chococcino cake

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Results 61-77

• sneauxdrop

  06 June 2012

  sneauxdrop rated and commented on this recipe

  

  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!

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• degmocake

  19 June 2012

  degmocake commented on this recipe

  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!

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• Holly

  28 June 2012

  Holly rated and commented on this recipe

  

  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!

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• SarahP

  29 June 2012

  SarahP commented on this recipe

  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?? :)

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• electric_hippy

  06 July 2012

  electric_hippy commented on this recipe

  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.

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• krithika88

  22 July 2012

  krithika88 rated this recipe

  

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• rachel4500

  16 August 2012

  rachel4500 rated and commented on this recipe

  

  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.

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• lazychef

  11 November 2012

  lazychef rated and commented on this recipe

  

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

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• Sarah

  04 December 2012

  Sarah rated and commented on this recipe

  

  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!

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• Sarah

  09 February 2013

  Sarah rated and commented on this recipe

  

  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!

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• jerseylene

  09 February 2013

  jerseylene commented on this recipe

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

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• S70bah

  02 March 2013

  S70bah commented on this recipe

  Hi, what size tins do I use? thanks

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• Melissa4

  16 May 2013

  Melissa4 rated and commented on this recipe

  

  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.

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• Luna

  17 May 2013

  Luna rated and commented on this recipe

  

  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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• fiona

  19 May 2013

  fiona commented on this recipe

  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

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• fiona

  19 May 2013

  fiona rated this recipe

  

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• seccles

  21 May 2013

  seccles rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Sponge only

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

Per serving

805 kcalories, protein 8g, carbohydrate 64g, fat 59 g, saturated fat 35g, fibre 2g, sugar 46g, salt 1.07 g

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