Chococcino cake

cake chocolate cake classic cocoa powder coffee coffee cake dark chocolate mascarpone mocha retro sponge sponge cake victoria sponge

Ingredients

200g soft, butter , plus extra for greasing

1 tsp baking powder

85g good-quality cocoa powder , such as Cafédirect or Green & Black's

140g self-raising flour

200g golden caster sugar

4 eggs

2 tbsp milk

2 x 250g tubs mascarpone

85g golden caster sugar

4 tbsp very strong coffee (see tip below)

50g dark chocolate , for grating

Method

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.