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recipe image Chococcino Cake

Chococcino Cake

  • Prep time
    30 minutes
  • Cooking time
    40 minutes
  • Servings
  • Difficulty


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


      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.