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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins. Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy.
2. Cool completely then cut each cake in half horizontally. To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit. Add the liqueurs then whisk until softly whipped.
3. Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut.

Per serving

784 kcalories, protein 7.6g, carbohydrate 50.7g, fat 61.1 g, saturated fat 35.2g, fibre 1g, salt 0.6 g

Latest comments and suggestions

• Sally Ardagh

  05 December 2008

  Sally Ardagh commented on this recipe

  What's the "make ahead" element to this then? do you make the sponge layers and freeze them then finish on the day? still sounds like a time consuming option I have to say.

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• Ami

  02 March 2009

  Ami rated and commented on this recipe

  

  I have made the cake without Amaretto and Tia Maria. Huge mistake: the filling had a plain and uninteresting taste. So use all the ingredients in the recipe! The sponge was a little hard, maybe I should have sprinkled more coffee on the edges to make is softer.

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• CloClo

  02 August 2009

  CloClo rated this recipe

  

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Ingredients

• 300g unsalted butter , at room temperature
• 270g self-raising flour
• 1½ tsp baking powder
• 300g golden caster sugar
• 6 eggs
• 4 tbsp cocoa
• 2 tbsp instant coffee , dissolved in 1 tbsp boiling water

FILLING

• 100ml espresso or strong instant coffee , cooled
• 4 tbsp Tia Maria
• 250ml tub mascarpone
• 568ml pot double cream
• 1 tbsp Amaretto
• 50g dark chocolate

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1 hour

Ingredients

• 300g unsalted butter , at room temperature
• 270g self-raising flour
• 1½ tsp baking powder
• 300g golden caster sugar
• 6 eggs
• 4 tbsp cocoa
• 2 tbsp instant coffee , dissolved in 1 tbsp boiling water

FILLING

• 100ml espresso or strong instant coffee , cooled
• 4 tbsp Tia Maria
• 250ml tub mascarpone
• 568ml pot double cream
• 1 tbsp Amaretto
• 50g dark chocolate

Per serving

784 kcalories, protein 7.6g, carbohydrate 50.7g, fat 61.1 g, saturated fat 35.2g, fibre 1g, salt 0.6 g

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