Chococcino Cake
Indulge in a rich, luscious treat with this decadent chocolate espresso layer cake recipe. Soft and moist chocolate sponge layers are filled and topped with a velvety mascarpone and coffee filling, creating a symphony of flavors with each bite. Elegant and delicious, this cake is sure to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 200g soft, butter , plus extra for greasing
- 1 tsp baking powder
- 85g good-quality cocoa powder , such as Cafédirect or Green & Black's
- 140g self-raising flour
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- 2 x 250g tubs mascarpone
- 85g golden caster sugar
- 4 tbsp very strong coffee (see tip below)
- 50g dark chocolate , for grating
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Cuts into 8 slices
Nutrition
- Calories: 805 calories
- Fat Content: 59 grams fat
- Saturated Fat Content: 35 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.07 milligram of sodium
Comments
No comments found.