Choca-Mocha Layer Cake
200g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp boiling water
2 tbsp coca powder
1 tsp baking powder
50g ground almonds
80g caster sugar
2 eggs, beaten
75mls sunflower oil
For the Filling:
200g tub mascarpone cheese
2 tbsp espresso mixed with 1 tbsp boiling water
1 tbsp icing sugar, or to taste, sieved
Coco powder or grated plain chocolate or walnuts to sprinkle over the top
Preheat the oven to 180c/160c fan/Gas4/AGA Baking Oven and line a small roasting tin or deep-sided Swiss roll tin with bake-o-glide or greaseproof paper.
Make the cake mix by placing all the dry ingredients into a large bowl; first sieve the flour, baking power and coca powder into the bowl then add the ground almonds and caster sugar and mix together.
Now place all the wet ingredients together in a jug; eggs, yoghurt, blended espresso and sunflower oil and whisk.
Simply now add the wet to the dry and whisk well and carefully pour into your prepared baking tin and bake for approx. 25 minutes or until the centre of the cake springs back when touched. Remove from the oven and allow to cool.
While the cake is cooling make the filling by simply whisking the mascarpone with the coffee mix and adding the icing sugar to taste. Be careful not to over whisk or the mix will become too runny.
When completely cool cut the cake into three and divide the mascarpone mix into three and use to sandwich the layers with one third for the top. Choose your topping for the top according to your taste i.e. chocolate chips, walnuts, sieved coco etc. Now just slice and enjoy with a cup of coffee YUM!
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Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD
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