For the sponge
- 200g soft, butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g good-quality cocoa powder, such as Cafédirect or Green & Black's
- 140g self-raising flour
- 200g golden caster sugar
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the filling and icing
- 2 x 250g tubs mascarpone
- 85g golden caster sugar
- 4 tbsp very strong coffee (see tip below)
- 50g dark chocolate, for grating
Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder.
For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.
TipTo make strong coffee for this recipe, dissolve 4 tbsp of instant coffee in 4 tbsp of boiling water.