MUNCH RATING: 5/5
This recipe is from BBC Good Food and I made this for Mother’s Day and it went down very well! The chocolate sponge is lovely and moist and the coffee topping and filling is very creamy with just the right amount of coffee flavour. I only made half the amount of filling/icing (as 2 tubs of mascarpone seemed like far too much!) and it was plenty. This is definitely one of my favourite cakes.
Ingredients for the sponge:
- 200g soft, butter, plus extra for greasing (I used Stork)
- 1 tsp baking powder
- 85g good-quality cocoa powder (I used Bournville)
- 140g self-raising flour
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- Heat oven to 180C/fan 160C/Gas 4.
- Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment.
- Sift the flour, cocoa and baking powder into a large bowl, and then tip in all the other sponge ingredients.
- Using an electric whisk beat everything together until smooth (I just put everything into a food processor and mixed 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.
- 2 x 250g tubs mascarpone
- 85g golden caster sugar
- 4 tbsp very strong coffee dissolved in 4tbsp of water
- 50g dark chocolate, for grating
- 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.
- 1 x 250g tub mascarpone
- 40g golden caster sugar
- 2 tbsp very strong coffee dissolved in 2tbsp of water
- 25g dark chocolate, for grating
I made the cakes a day in advance and wrapped them in foil, so they stayed nice and moist. I iced them the next day and kept any leftover cake covered in the fridge as I didn’t want the mascarpone icing to spoil.