Classic sponge sandwich
Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version
Chococcino cake
Cuts into 8 slices
Easy
Prep:
Cook:
Ready in 40 minutes
We know you all love coffee cake as much as chocolate cake, so why not combine the two?
Skip to ingredients
For the sponge
- 200g soft, butterplus extra for greasing
- 1 tsp baking powder
- 85g good-quality cocoa powdersuch 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 chocolatefor grating
Nutrition: per serving
- kcal805
- fat59g
- saturates35g
- carbs64g
- sugars46g
- fibre2g
- protein8g
- salt1.07glow
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.
