Chococcino cake

Chococcino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(67 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 a dairy product made from separating whole milk or cream into fat and…

    • 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…

    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.
    3rd Jun, 2009
    I LOVE this recipe and have now used it many times - though I do also use less of the coffee mixture than stated. Also make sure to be careful how much water you add to the coffee - otherwise when you add this to the marscapone the mixture may end up too runny as noted on other peoples comments. Taste the marscapone mixture as you add the coffee to get the flavour that you require, although I still think it needs to be a fairly strong coffee flavour, otherwise it will just get lost against the chocolate sponge (in my opinion). Happy baking.
    19th Apr, 2009
    I make this recipe regularly in all varoius forms. the recipe makes 24 large buns, freezes beautifully and is delicious warm from the microwave with or without custard for a speedy dessert or topped with melted chocolate a winner every time!. I don't like the coffee frosting though.
    4th Apr, 2009
    Made the sponge for this and it went well, however the icing was too runny so I had to put it on the heat and ad cornflour, nightmare!!!!!!!!!!!!! Although at the end it was scrummy WARNING: VERY RICH
    22nd Mar, 2009
    I made this for Mother's Day and it was loved by everyone! It was so easy to make by chucking everything into the food processor! I only made half the amount of filling/icing (1 tub mascarpone, 40g caster sugar, 2 tbsp coffee in 2 tbsp water) and it was plenty. Will definitely be making this again!
    27th Jan, 2009
    I made this in my gcse food tech class. Was really simple to make and tasted gorgeous.
    14th Dec, 2008
    great rich cake! I was afraid that it would remind a sponge cake a lot - but there were no such associations at all. And I also reduced coffee to 2 spoons. All my friends really enjoyed it :))))
    21st Nov, 2008
    The baking time is too short by five minutes. The tip for the strong coffee should be teaspoons NOT tablespoons. These errors ruined my first attempt at this cake, which is not especially cheap. The coffee recipe makes the cream far too strong and runny. I am in a really bad mood now. Sponge is good though.
    16th Nov, 2008
    So easy to make and tastes great... its a fav in our house
    30th Sep, 2008
    Made this cake twice now and will be making it again very soon I'm sure. Shared it with colleagues and friends... everyone loved it and they wished for more!! So easy to make and not too rich either. Love it!
    24th Aug, 2008
    This is the best and easiest chocolate cake I have ever made. I have made it 3 times now, once because it looked nice, second because it was so yummy the first time and recently, as a birthday cake. If you're not a great coffee lover, do not let that put you off. The coffee icing is a great subtle pairing. I used Boaters French Vanilla ground.


    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?