Chococcino Cake

If you love coffee cake as much as chocolate cake, why not combine the two? This recipe merges moist chocolate sponge layers with a creamy mocha filling. We don't seem to do cakes very often here at Easy Desserts - but when its just grease a pan, whisk the ingredients and bake for 20 mins, you know we will give it a go!


200g soft, butter, plus extra for greasing
1 tsp baking powder
85g good-quality cocoa powder
140g self-raising flour
200g golden caster sugar (for the sponge)
4 eggs
2 tbsp milk

2 x 250g tubs mascarpone
85g golden caster sugar (for the filling)
4 tbsp very strong coffee
50g dark chocolate , for grating


Heat oven to 180C. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

Make strong coffee by dissolving 4 tbsp of instant coffee in 4 tbsp of boiling water. 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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