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Chococcino cake

Chococcino cake

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A star rating of 4.3 out of 5.68 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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?

  • Freezable (sponge only)
Nutrition: per serving
HighlightNutrientUnit
kcal805
fat59g
saturates35g
carbs64g
sugars46g
fibre2g
protein8g
low insalt1.07g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, July 2008

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Overall rating

A star rating of 4.3 out of 5.68 ratings
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