Chococcino cake

Chococcino cake

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(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
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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.

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    Comments, questions and tips

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    hollyswann
    28th Jun, 2012
    4.05
    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!
    degmo1
    19th Jun, 2012
    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!
    bluesnicket
    6th Jun, 2012
    5.05
    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!
    ruthy1972
    29th Apr, 2012
    5.05
    This cake is very rich and very moreish! I think next time I make it I will use slightly less mascarpone as there was a lot but well worth making and very easy to do.
    cocojo
    28th Feb, 2012
    5.05
    Yum! Yum! Yum! Took the advise of the others and added the coffee flavouring slowly so not to add too much to the mascarpone. Everyone loved it!
    mamachef
    26th Feb, 2012
    A lovely cake! Made it as a birthday cake and was gone within 24hours, a real hit! And the coffee mascarpone topping is delicious, though i did reduce the coffee a little so it was not too over-powering. ill definately make this again and soon!
    susannahgrammar's picture
    susannahgrammar
    29th Jan, 2012
    3.05
    I only gave this 3 stars because of difficulties with the recipe - as a number of other users have reported, although I think the individual flavours are lovely. I also had a problem with very runny marscapone - is it because the coffee was hot when I added it? I felt stupid afterwards, but then again it does not state in the recipe that it should be chilled first. I also question the amount of coffee as many other readers have and wonder if this didn't add to the runniness. The end flavour is fine, I just have to wait to ice the cake now til the shops open tomorrow and I can get more marscapone - disappointing!
    jellycatblue
    13th Dec, 2011
    5.05
    this is a fab cake, I made it go round 10 of us quite easily but I did serve it up at the end of a big lunch, it went down a treat, would definately make this again, very easy. I did have to add a bit of milk to my batter as I found it was very thick and not quite a normal cake consistancy. Delicious!
    itsame
    10th Dec, 2011
    4.05
    Delicious cake. Next time I would add some chocolate chunks and cranberries to the sponge mix to give it a bit more texture. Very light and fluffy though. I would heed the warnings around adding the coffee. I mixed tablespoons of water and coffee but was just very careful to add a little at a time to the mascarpone and taste as I added - it is very easy to make it too bitter. You could add a little icing sugar to sweeten if the coffee flavour does get too intense. Overall with the taste of the sponge the sweetness of the chocolate did balance it out. Walnuts or pistachio nut would also work well : ) Good reliable and quick tasty recipe.
    joseywales1981
    23rd Oct, 2011
    4.05
    i love this recipe, made it a couple of times now, though i do find 4 tbsp of coffe a little much and i'm a coffee lover !!

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