Chococcino cake

Chococcino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    23rd Oct, 2011
    i love this recipe, made it a couple of times now, though i do find 4 tbsp of coffe a little much and i'm a coffee lover !!
    11th Oct, 2011
    I made this for a chap at work for his birthday! everyone absolutely loved it!! and it got eaten very quickly, should of perphaps made a bigger one.. I did the topping and filling without adding coffee as i dont' much care for it and everyone else agreed!!! delcious cake!!
    6th Aug, 2011
    I wish people would read before complaining.... Barney says make the sponge as described in the 'goes well with' recipe. If you look to the right of the page, there is a photo of a sponge cake and it Says ‘goes well with’ above it….how hard is it????? Anyway I intend to make this cake for a friend this week so appreciate other people's comments.
    19th Jun, 2011
    my marcapone topping was too runny....... any suggestions?
    11th Sep, 2013
    Mine too. I think it's because I beat the mascarpone & sugar with an electric whisk and it was runny before I even added any coffee mix in. It's in the fridge now, I'm hoping it might set (although with no change so far after 45 mins it's doubtful)
    7th Jun, 2011
    Unlike some other comments I actually find the sponge too dense. I wonder if it was because I used strong flour instead. But it is very chocolaty. Tastes good. So I changed the cake to 2 single layered sponge with icing poured on top instead.
    31st May, 2011
    I made this cake for my husbands birthday and he loved it! The marscapone cream was a bit runny, so i whisked it for a while on my food mixer and it came out perfect. Also i found it easier to melt the sugar in the hot coffee so it melted. Yum Yum!!
    30th May, 2011
    I cooked this with my 11 year little sister. The sponge didn't rise which was disappointing. Was it because I used the wrong cocoa? Any tips anyone? The coffee quantities were too much and made mascarpone runny with a very strong coffee taste. I had to add icing sugar and place it in the fridge to thicken it slightly. Having refrained from chucking it in the bin, we went on with applying the filling. Despite a messy appearance, the cake tasted good went down very well with the family. We will definately try this again, with less coffee [maybe 1/2 tbsp] and hopefully, once I know how, I lighter sponge.
    19th May, 2011
    I´ve made this for my parent's Silver Weddings and was simply delicious. Love it! Lots of loves from Spain.
    28th Apr, 2011
    This cake is delicious! I modified the ingredients a little to make it a bit lighter and only used 160 g of butter and sugar and only 3 eggs. Also I used 250g of mascarpone and 200mls of whipping cream as this makes the icing a bit fluffier and a bit less calorific as well. I also drenched the sponge in a bit of rum. It turned out so well. Fast, pretty and delicious!!!!


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?