Skip to main content



:: For the cake :: 

350g Flour

370g Castor sugar

1 Tsp of Salt

1 Tsp of Bicarbonate soda

60g Dark Cocoa

425ml Vegetable Oil

3 Eggs

1 Cup of Cooled espresso coffee + extra for soaking

1 Cup of Buttermilk

:: For the Vanilla Mascarpone Créme ::

2 cups of Fresh Cold Cream

2 Big Tablespoons of Mascarpone cream

Vanilla to taste


Separating dry ingredients from wet ingredients mix above ingredients in separate bowls, then whisk in wet ingredients.

Getting a deep dish long tray, spread mixture evenly and bake at 170c for approx 20 minutes until you can press and your sponge bounces back at you, you will know it’s ready when you can smell that chocolate aroma in your kitchen.

While cake is cooling it’s time to make your vanilla mascarpone cream. Whisk together your cream, sugar, mascarpone and vanilla.

Once cake is cooled, using a pastry brush, brush on Fresh Espresso. Using a round cutter, cut rounds and set to a side, fill your piping bag with your vanilla Créme. And in intervals round, pipe cream, round, pipe cream until you have a mini stack of cake

Top with your choice of wow factor!

Bon Appetit,

Jenna xx

If you have a sweet tooth like us, check out this delicious FruChoc Cheesecake recipe.

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

Leave a Reply