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.
    19th May, 2013
    dense ,dark, very rich and fudgey cake; only filled the middle with the marscapone/ coffee and added 2 teaspoons of tia maria... you only need a very small slice,,,loved by everyone at our annual Eurovision party
    17th May, 2013
    I am in the process of cooking it now. As I like a deeper sponge, I used the ingredients + 1/4. Looking forward to tasting it!
    16th May, 2013
    Lovely cake, although it is not a fluffy sponge cake. It was incredibly rich. Not a bad word was said against it and was demolished by people at work! Be careful how much coffee you add: 1) Because mine was a little strong 2) The icing can look far too dark and spoil the effect.
    2nd Mar, 2013
    Hi, what size tins do I use? thanks
    9th Feb, 2013
    Just substituted the coffee for passion fruit juice and decorated with strawberries, delicious!
    9th Feb, 2013
    Made this cake for my daughter's birthday and her comment was 'best cake ever'. It really is a lovely cake and the coffee icing is delicious. As has been mentioned before, you only need 4 teapsoons of coffee to 4 teaspoons of water - not tablespoons as recipe states. Also I found 250g mascarpone was enough. Will be making it over and over again!
    4th Dec, 2012
    Made this cake for my boyfriend as a thank you present, I let him ice it and found we had quite a bit left over. But i tried microwaving the leftovers and found it made a lovely sauce to add. Overall its a lovely recipe!
    11th Nov, 2012
    It should not be 4 tablespoons of coffee that gives a brown thin mixture not the creamy thick topping/filling as in the picture
    16th Aug, 2012
    This was a lovely cake- made for a birthday. I would have preferred to have the whole recipe in one place but the supplementary recipe wasn't hard to find so it wasn't a major problem. It was straightforward to make and tasted great.
    6th Jul, 2012
    This recipe is terrible. Firstly, why can't they just integrate the recipe they reference - nearly couldn't find this 'goes well with' recipe if it wasn't for the comments underneath. Secondly, I tried making the icing but the recipe asks for too much liquid (I did 4 tbsp coffee + 4 tbsp water as stated. Really should be half this amount) and went pretty horrible and curdled. Ended up trying to rescue it by adding LOADS of icing sugar, but feel like I've just wasted 500g mascarpone.


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