Name: Chococcino cake
Cook time: 25 min
Total time: 40 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 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; 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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Chococcino cake

Chococcino cake

Barney Desmazery

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 25 mins

Ready in 40 minutes

A star rating of 4.3 out of 5.68 ratingsRate

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We know you all love coffee cake as much as chocolate cake, so why not combine the two?

Freezable (sponge only)

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Classic sponge sandwich

A star rating of 4.6 out of 5.85 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal805
fat59g
saturates35g
carbs64g
sugars46g
fibre2g
protein8g
salt1.07g

low

Method

step 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.
step 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 TIPS

TIP

To make strong coffee for this recipe, dissolve 4 tbsp of instant coffee in 4 tbsp of boiling water.

Recipe from Good Food magazine, July 2008

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A star rating of 4.3 out of 5.68 ratings

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