Chococcino cake

Chococcino cake

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(64 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 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 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. 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
      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

    Sign in or create your My Good Food account to join the discussion.
    10th Aug, 2014
    I made a similar recipe to this combining chocolate, coffee and brazil nuts and it tasted fab! You can find it here: :)
    amethystannie's picture
    8th Jun, 2014
    Lovely cake, I used fresh filter coffee instead of instant for the icing. I agree with other comments that 1.5 tubs of mascarpone is probably enough. I felt that the cake mixture was quite thick, and I'd probably add more milk if I made it again - I didn't think there was quite enough to make two separate sponges.
    17th May, 2014
    Where can you find the 'Goes well with recipe'? I can't find the method anywhere!
    cookiecranham's picture
    16th May, 2014
    super yummy cake :-0 !!!!!!!!!!!
    3rd Feb, 2014
    I'm confused why I can't see the method for this cake???
    24th Nov, 2013
    Damn - scratch the last remark. Back to the shop for instant.............
    24th Nov, 2013
    Are you sure you mean FOUR TABLESPOONS of coffee? I used proper ground coffee, not instant, and the taste is so bitter that it is inedible. I've had to add lots of sugar and even then it was 50/50.
    10th Nov, 2013
    Did this cake yesterday. Took onboard the tips and comments to use one tub of mascapone and 4 tea spoons of coffee to 4 tea spoons water which worked well but the actual cake itself was not nice at all, very strong. It was so strong in fact it definitely needed 2 tubs of mascapone as I found it too dry. Next time, I will just use this filling with a different chocolate cake receipe. Wont do this cake again.
    26th Aug, 2013
    I made this cake today and have to say tastes great BUT what I will say is make sure you let the coffee cool down as this will make your filling far to runny, I had to put mine in the fridge to set a bit. Part from that love it :-))
    21st May, 2013
    This is soo yummy. I too only made half the filling and it was plenty. We ran out of coffee so i used a mocha sach and it was still yummy. Love it.


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