Chococcino cake

Chococcino cake

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(67 ratings)

Prep: 15 mins Cook: 25 mins Ready in 40 minutes


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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    For the sponge

    • 200g soft, butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 2 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


    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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    itybity's picture
    6th Jan, 2019
    An awesome cake I have made several times and each time its gets better, I omit using boiled coffee as it would split the Marscapone or water it down, I used ground Iily coffee, around a Teaspoon (pushing half more depending on how strong I wish the coffee taste to be) You still retain a creamy look to it as well. Great cake just needs a little tweaking to make it perfect............a little double cream too makes it even better!
    18th Feb, 2017
    The sponge isn't anything special (it's better after a night in the fridge) but even my sister who thinks she doesn't like any cheese-based frosting was tricked into loving the coffee marscapone - I mixed almost equal portions of instant coffee and water (with an extra teaspoon of water because it was lumpy), and mixed in a teaspoon at a time, giving me an excuse to taste it... Used 1.5 packs mascarpone as suggested below - more wasn't necessary but wouldn't be unwelcome!
    9th Aug, 2016
    Absolutely stunning cake. Made it for my family and they devoured it! Will make again.
    polly.holman01's picture
    6th Jun, 2016
    This recipe is the BEST chocolate cake recipe out there and I fully recommend that you use it, as I have had perfect results every time!!!!
    31st May, 2015 The Goes well with disappears on the mobile app so try here
    3rd Dec, 2014
    Should be 4 teaspoons of coffee as opposed to 4 tablespoons - filling comes out far too bitter otherwise.
    africanqueen's picture
    1st Nov, 2014
    Rich, delicious and very easy to make. I did however take on-board the quantity of coffee and water and used 4 teaspoons of coffee to 4 teaspoons of water, I also used less mascarpone 350g. I will certainly be baking this again :-)
    MuslimChef's picture
    23rd Oct, 2014
    went through every comment and will use the classic sponge cake mix recipe. hope it comes out ok will also use the coffee tip Thanks :D
    MuslimChef's picture
    23rd Oct, 2014
    Why can't someone just write the goes well with recipe as a comment Really will help need 4 assesment
    30th Aug, 2014
    Lovely fudgy moist cake, but the ingredients needs to be changed to 4tsp not tablespoons, as I put all the stated coffee in and it was far too runny and bitter. I managed to fix it by adding lots more golden caster sugar and icing sugar and some extra mascarpone but I now have far too much for the cake. Tasted good though and I would make it again.


    Alpha Wolf's picture
    Alpha Wolf
    24th Apr, 2020
    Hi I want to make this cake but I can't seem to find out what size tins to use??? Any help much appreciated. Thanks.
    17th May, 2014
    Where can you find the goes well with recipe? I can't find the method anywhere!
    31st May, 2015
    Try here, it gets hidden on the app
    28th Feb, 2016
    I used 3 tbsp of mild mellow birds coffee with 3 tbsp boiling water for a smooth taste that was strong enough but not bitter. I used the full amount of mascarpone and mixed in 2 tbsp of Tia Maria to make a tiramisu style icing. It went brilliantly with the fudgy chocolate sponge.
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