For the Cake
250g (9 oz) butter (softened)
250g (9 oz) light soft brown sugar
300g (11oz) self-raising flour
100ml very strong coffee
For the Frosting
500g (1 lb) tub mascarpone
2 tbsp light soft brown sugar
100ml very strong), coffee
A little dark chocolate to grate over the cake.
Make the coffee (instant is fine – espresso is better) and set it aside to cool. It should be around 3 to 4 times the usual strength – if you are making coffee cake it should taste of coffee. If you don’t want it to taste of coffee maybe you should make something else!
Pre-heat the oven to 180°C Gas Mark 4.
Grease and line 2 x 20cm sandwich tins.
Beat butter and sugar together until pale and creamy. Whisk in the eggs. If you are using an electric mixer tip in the flour and keep mixing (if not, fold in the flour with a large metal spoon). Add the coffee.
Spoon the mix into the prepared tins and bake for 25-30 minutes or until golden and well risen. If you are not sure, stick the point of a knife into the centre of the cake – if it is cooked the knife will come out clean.
Leave the cakes in their tins for 5 minutes before turning onto a wire rack to cool.
Make another 100ml of strong coffee and stir in 2 tablespoons of sugar – set aside to cool. Place the mascarpone in a large bowl, add the cooled coffee and whisk until combined.
When the cakes are completely cooled sandwich them together with half the mascarpone cream. Swirl the rest of the cream over the top of the cake and decorate with grated chocolate.