Chocolate expresso cake

Ingredients

270g Plain flour

412g Caster sugar

75g Cocoa powder

12gBaking powder

1.5tsp Table salt

¼ tsp Baking soda

285ml Milk

1.5tbsp Fresh lemon juice

3Tbsp Instant coffee granules

90ml Boiling water

285ml Neutral oil

4 size 6 eggs

1.5tsp vanilla bean paste

Chocolate Mascarpone Icing

225g 50% Cocoa Chocolate

450gMascarpone

Expresso Mascarpone Icing

450g Mascarpone

1.5Tbsp Icing sugar

6tsp Instant coffee granules

6tsp Boiling water

1Tbsp Cocoa powder

Chocolate cake

Preheat the oven to 180C. Line and grease a 20cm cake tin. In a large bowl, sift together the dry ingredients. Pour the milk into a jug add the lemon juice, set aside for 10minute. This will create butter milk. In a small bowl, mix together the instant coffee and boiling water. Set aside the granules to dissolve. Add the oil, eggs, vanilla, butter milk and coffee to the dry ingredients. Whisk until smooth. Pour in to the prepared tin and bake for 45 to 55 minutes or until a skewer comes out clean.

Once completed, carefully tip the cake out on to a wired rack and let it cool completely. Using a serrated knife, cut the cake in half horizontally.

Chocolate Mascarpone Icing

Break the chocolate up in to small pieces and melt in the double boiler. Set aside to cool for 5 minutes before adding the mascarpone. Using the electric beater, beat the mascarpone in the chocolate until smooth. Spoon the icing onto one of the cake layers and spread out evenly. Place the second layer on top and smooth out the edges with a butter knife.

Espresso Mascarpone Icing

Dissolve the coffee granules in a smooth bowl with boiling water. In a large bowl, beat the mascarpone, icing sugar and coffee until smooth. Spoon on to the top of the cake and smear out evenly. Dust with cocoa powder to finish.