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1. Heat the oven to 180C/fan 160C/gas 4. Line 2 square 20cm x 20cm cake tins with parchment and butter.
2. Cream the butter and sugar together until smooth and pale, gradually beat in the eggs and then fold in the flour. If the mixture is very heavy, add 1-2 tbsp water. Spoon into the cake tins and bake for 20-30 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Cool.
3. Peel the paper off the cakes and trim the top flat on each. Line 1 tin with a double layer of clingfilm. Add the sugar to the espresso and stir until dissolved. Drop a cake back in the tin, trimmed-side up, and brush over half of the espresso. Brush the remaining espresso over the trimmed side of the other cake.
4. Whip the mascarpone (with electric beaters) until it is spoonable then add enough icing sugar to sweeten it, around 3 tbsp. Spoon over the cake and then carefully drop the other cake on top, espresso-side down. Press down firmly.
5. Melt the chocolate and butter together in a microwave or in a bowl set over gently simmering water. Let it cool and thicken slightly then pour in an even layer onto the cake. Leave to set somewhere cool. Lift out the cake using the clingfilm and carefully peel it off.

631 kcalories, protein 6.3g, carbohydrate 62.6g, fat 41.2 g, saturated fat 24.8g, fibre 1.2g, salt 0.82 g

Latest comments and suggestions

• Kay

  05 November 2007

  Kay rated and commented on this recipe

  

  The chocolate topping took ages to set thick enough, and then we thought there was too much of it- next time I'll halve the amount.

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• sally

  19 April 2008

  sally rated and commented on this recipe

  

  I did as the last commentor said and halved the topping, which was indeed enough, but this is just the most perfect cake recipe, it is just so scrummy. I used marscapone light for the filling, but this is just everything I want a cake to be and will be made repeatedly from now on!

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• lurvlyloz

  27 September 2008

  lurvlyloz rated and commented on this recipe

  

  very nice cake. perfect sponge reciepe as usually i am rubbish at sponge! made it for dinner at the parents tonight and enjoyed by all.

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• Louise

  10 January 2009

  Louise rated and commented on this recipe

  

  wonderful, i thought that the sponge would be too soggy if i added all the espresso so i only used half but i think now i will use it all in future. I used Betty Crocker ready made chocolate frosting for the topping, cheating a bit i know but it is very nice.

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• vgleave

  21 January 2009

  vgleave commented on this recipe

  delicious cake! next time i think i would add slightly more espresso - i thought the sponge was ever so slightly dry otherwise! i would also say to lessen the amount of topping, even though it is very yummy, i think the amount makes it a little sickly.

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http://www.bbcgoodfood.com/recipes/4587/

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Ingredients

• 300g butter , plus some for the tin
• 300g caster sugar
• 4 eggs
• 300g self-raising flour

FILLING

• 4 tsp caster sugar
• 2 shots espresso coffee (or make up 60ml of very strong coffee)
• 250g tub mascarpone
• icing sugar to taste

TOPPING

• 200g dark chocolate
• 50g butter

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Difficulty and servings

Cuts into 12

Preparation and cooking times

Ready in 1 hr 15 minutes

Ingredients

• 300g butter , plus some for the tin
• 300g caster sugar
• 4 eggs
• 300g self-raising flour

FILLING

• 4 tsp caster sugar
• 2 shots espresso coffee (or make up 60ml of very strong coffee)
• 250g tub mascarpone
• icing sugar to taste

TOPPING

• 200g dark chocolate
• 50g butter

631 kcalories, protein 6.3g, carbohydrate 62.6g, fat 41.2 g, saturated fat 24.8g, fibre 1.2g, salt 0.82 g

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