Chocolate Coffee Cake

The busiest time for birthdays for my family is from September running all the way through to February (with a few more birthdays scattered throughout the rest of the year).  This has its pros and cons.   It means that I need to be really inspired, present-wise, to make sure I have something to give everyone for both Christmas and birthday, but on the plus side it means I generally get to eat and sometimes make lots of cake.  My sister was one such lucky recipient of one of my cakes (or at least I like to think she was lucky!!).  She loves chocolate and coffee, so why not combine the two.  This recipe is adapted from one I found on the BBC Good Food website.

The cake is dense and chocolatey and the coffee filling is creamy and sweet and in my opinion is a match made in heaven.  Enjoy.



Chocolate Coffee Cake

For the sponge

  • 200g soft, butter, plus extra for greasing
  • 1 tsp baking powder
  • 75g good-quality cocoa powder
  • 150g self-raising flour
  • 200g golden caster sugar
  • 4 large eggs
  • 4tbsp milk

For the filling and icing

  • 350g mascarpone
  • 85g golden caster sugar
  • 4 tsp very strong coffee (mix 4tsp coffee with 4tsp hot water)
  • 10g dark chocolate, for grating (or a sprinkling of cocoa powder), to decorate

Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour, cocoa powder 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  (a skewer should come out clean when inserted). When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

For the filling, beat the mascarpone and sugar together, then beat in the coffee (let it cool first).  If you want a stronger coffee taste in your filling, add more coffee as desired, but don’t add too much at once as it could become bitter and could also make your filling too runny (or may potentially curdle).  Use half the mix to sandwich the cakes together and spread the other half over the top. Finely grate the chocolate over the top, or sprinkle with cocoa powder, then serve.


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