Serves 8
8oz soft butter, plus extra for greasing
3oz cocoa powder
5oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk
Filling and Icing
2 x 250g tubs mascarpone
3oz golden caster sugar
4tbsp very strong coffee
2oz dark choc, for grating
Heat oven to 180, 160 fan, gas mark 4. Grease and line the base of 2 x 20cm non stick round sandwich tins with barking parchment, then lightly grease the parchment. Sift the cocoa powder, flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
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 choc over the top, then serve.
8oz soft butter, plus extra for greasing
3oz cocoa powder
5oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk
Filling and Icing
2 x 250g tubs mascarpone
3oz golden caster sugar
4tbsp very strong coffee
2oz dark choc, for grating
Heat oven to 180, 160 fan, gas mark 4. Grease and line the base of 2 x 20cm non stick round sandwich tins with barking parchment, then lightly grease the parchment. Sift the cocoa powder, flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
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 choc over the top, then serve.
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