:: For the cake ::
370g Castor sugar
1 Tsp of Salt
1 Tsp of Bicarbonate soda
60g Dark Cocoa
425ml Vegetable Oil
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!
If you have a sweet tooth like us, check out this delicious FruChoc Cheesecake recipe.