Chococcino Cake

We know you all love coffee cake as much as chocolate cake, so why not combine the two?

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  805

• Protein

  8g

• Carbs

  64g

• Fat

  59g

• Saturates

  35g

• Fibre

  2g

• Sugar

  46g

• Salt

  1.07g

Ingredients

• For the sponge
• 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
• 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

Directions

1. Heat the oven, line the tins and make the sponge, 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.

Categories: Cakes & Baking, Chocolate