This is how it's made Chococcino Cake

  1. Heat the oven to 180°C, 160°C fan, Gas mark 4.
  2. Grease a 20cm (8") round springform tin & line the base with baking parchment.
  3. Cream the Stork with the sugars until light & fluffy.
  4. Sift together the flour & baking powder and set aside.
  5. To the sugar & Stork mixture, add the coffee extract, cappuccino flavouring, one egg and 1 tablespoon of the flour mixture & beat well.
  6. Add the second egg and another 1tbs of flour. Beat well.
  7. Add the final egg and a further 1 tablespoon of flour then beat well until mixed.
  8. Gently fold in the remaining flour until combined.
  9. Add the chocolate drops and mix in lightly with only a few gentle stirs.
  10. Pour into your prepared tin, level the top and bake in the middle shelf of your oven for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.
  11. Leave in the tin for 10 minutes to cool, then remove from the tin and place on a cooling rack until cold.
  12. Whilst the cake is in the oven cooking, start to make the ganache. Heat the double cream in a saucepan until just below boiling point.
  13. Pour the hot cream onto your dark & milk chocolate chips and leave to stand for 2 minutes.
  14. Beat the cream & chocolate mixture until the chocolate has melted and the mixture is smooth.
  15. Place in the fridge to cool & set.
  16. When the cake is cold, place it onto your serving plate.

You can find Rosie's recipe on the World Baking Day website here

  • Temperature: 180 oC
  • Baking time:
  • Serves: 10