Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Chococcino Cake

  • Cooking time40 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Chococcino Cake


For the cake
  • 115g dark brown sugar
  • 55g caster sugar
  • 170g Stork
  • 15ml coffee extract
  • 2.5ml Cappuccino flavouring
  • 3 medium eggs
  • 170g self raising flour
  • 5ml baking powder
  • 170g dark chocolate chips
For the ganache
  • 125ml double cream
  • 115g dark chocolate chips (or chopped chocolate)
  • 55g milk chocolate chips (or chopped chocolate)
  • 2.5ml cappuccino flavouring

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.