Celebrating Father’s Day with My Choccocino Cake | Recipe

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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.

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.