Celebrating Father’s Day with My Choccocino Cake | Recipe
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OK I won’t lie, I made this ahead of Father’s Day. But that’s because I wanted to share this recipe so you guys could have a chance to bake it for the big day. My Choccocino Cake!
My Choccocino cake is a rich, dark chocolate cake with coffee flavoured cream cheese icing. This cake is super decadent and perfect for all dad’s/grandad’s/father figures/humans you love out there. The reason I made this cake in the first pace, was because I fancied doing something a bit different to the standard coffee and walnut cake that my dad usually gets. This cake is a 2 layer chocolatey, fudgey cake with coffee cream cheese icing sandwiched between.
Choccocino Cake
A chocolatey, fudgey cake balanced with coffee flavoured icing.
Course Dessert
Keyword Baking
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 servings
Ingredients
Cake Ingredients
- 200 g Butter softened, room temp
- 85 g Cocoa powder sifted
- 1 tsp Vanilla bean paste
- 145 g Self-raising flour sifted
- 200 g Golden caster sugar
- 4 eggs beaten
- 2-4 tbsp milk
Icing Ingredients
- 250 g Mascarpone
- 150 g Icing sugar sifted
- 2-3 tbsp Coffee
- Decorations – chocolate curls etc.
Instructions
To Make the Cake
- Heat oven to 180C/fan 160C/gas 4. Line 2 x 20cm non-stick round sandwich tins with baking parchment. Sift the flour and cocoa powder together and put to one side.
- Cream the butter and sugar together. Then add the vanilla paste, beaten eggs with a few tbsp of the flour (to stop from curdling). Beat the mixture until combined.
- Fold the flour and cocoa mixture into the rest of the ingredients. Add the milk until the cake mixture loosens. It can vary, this time I used 4 tbsp, previously I have used less.
- Divide the mix between the cake tins, then bake for 20-25 mins until cooked. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
To Decorate
- Mix the mascarpone, icing sugar and coffee together until well mixed. Put 1/2 in between the two sponges, the the other 1/2 on top. Smooth with a spatula and decorate how you wish.
Recipe Notes
The cake will keep for a few days in the fridge, or you can freeze in portions.
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The chocolate and coffee complement each other perfectly in my Choccocino Cake. I’m not a big coffee drinker, but I did enjoy this cake. As ever I would recommend you enjoy your cake with a hot drink. And I might slightly admit that it is best out of the fridge, cooling the cake makes it even fudgier.
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