Chococcino cake

• soft, butter200g g

  plus extra for greasing

• baking powder↗1 tsp tsp
• good-quality cocoa powder↗85g g

  such as Cafédirect or Green & Black's

• self-raising flour↗140g g
• golden caster sugar↗200g g
• eggs↗4
• milk↗2 tbsp tbsp
• tubs mascarpone2 x 250g g
• golden caster sugar↗85g g
• very strong coffee↗4 tbsp tbsp

  (see tip below)

• dark chocolate↗50g g

  for grating

Step-by-step instructions

1. 1

   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.

2. 2

   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.