Chococcino cake

Chococcino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(62 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 eggs
      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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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!
    melissa4
    16th May, 2013
    4.05
    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.
    s70bah
    2nd Mar, 2013
    Hi, what size tins do I use? thanks
    jerseylene
    9th Feb, 2013
    Just substituted the coffee for passion fruit juice and decorated with strawberries, delicious!
    sarah1004
    9th Feb, 2013
    5.05
    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!
    sarah_aldridge
    4th Dec, 2012
    5.05
    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!
    itvbadfood
    11th Nov, 2012
    1.05
    It should not be 4 tablespoons of coffee that gives a brown thin mixture not the creamy thick topping/filling as in the picture
    rachel4500
    16th Aug, 2012
    5.05
    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.
    electric_hippy
    6th Jul, 2012
    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.
    sarah_pickthall's picture
    sarah_pickthall
    29th Jun, 2012
    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?? :)

    Pages

    Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.