Chococcino cake

Chococcino cake

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(65 ratings)

Prep: 15 mins Cook: 25 mins 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?

Nutrition and extra info

  • sponge only

Nutrition: per serving

  • kcal805
  • fat59g
  • saturates35g
  • carbs64g
  • sugars46g
  • fibre2g
  • protein8g
  • salt1.07g
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Ingredients

    For the sponge

    • 200g soft, butter, plus extra for greasing
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

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

    • 2 tbsp milk

      Milk

      mill-k

      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…

    Method

    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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    whitburncook
    25th Apr, 2011
    I've got to say that this is truly one of the best cakes I have ever made! The sponge texture was perfect, and the whole cake just so moreish. Will definately be baking another.....soon!
    hattieuns
    18th Apr, 2011
    Wow! Totally gorgeous cake, will definitely be making this again!!
    itskath35
    7th Apr, 2011
    4.05
    Made these as individual cakes and they were absolutely fabulous. Will definitely be making them again!
    chocolatelover98
    4th Apr, 2011
    The other recipe mentioned is straight underneath the blue search box on the right hand side of the page, looks like a delicious recipe, will try it soon. ChocolateLover :)
    juliebird2004
    31st Mar, 2011
    5.05
    Made this twice for work this month for big birthdays and will be making it again for Mothers day this weekend. This is without a doubt the most popular cake I have ever made! Read the tips before hand and added the coffee one tsp at a time (tasting between!) to get the right taste & consistency - about 4 tsp for one tub of mascarpone. 1.5 tubs is about the right amount of filling (the rest goes in http://www.bbcgoodfood.com/recipes/4251/chicken-cacciatore). The last one also had some tia maria in the mascarpone too - very yummy indeed.
    separton
    8th Mar, 2011
    3.05
    I made this for a friend's birthday and was SO disappointed. The cake is great, but the tip about making strong coffee with 4 tablespoons of instant coffee ruined the icing, making it inedible (much too strong tasting). Better to use a double shot of espresso or strong filter coffee instead of so much instant coffee. What a shame I wasted so much mascarpone.....
    911mum's picture
    911mum
    22nd Feb, 2011
    4.05
    Sorry, my above comment is misleading. What I meant was I'd only use 1.5 tubs of mascarpone and adjust the other amounts accordingly. But it is yummy!
    911mum's picture
    911mum
    20th Feb, 2011
    4.05
    I've just made this cake, yet to cut into it. But I think next time I will only use 1.5 the amount of the filling/icing. Looks as good as the picture though, so can't wait for afternoon tea!
    lubielu
    12th Jan, 2011
    I've only got 24in cake tins...can anyone help me round up the ingredients? I've tried making sponge in them before but they never rise properly because the tins are too big!
    d41d0y
    22nd Nov, 2010
    5.05
    A good cake! The sponge was simple and the marscapone icing was a revelation. Used very strong fresh espresso to make the icing and I loved the flavour. Popular with guests :D

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