250g softened butter , plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla paste
or extract
1 tbsp cocoa powder , plus extra to dust
100ml strong coffee (we made it
with 2 tbsp coffee granules)
FOR THE ICING
140g icing sugar , sifted
350g mascarpone or soft cheese
few chocolate-covered coffee
beans
Method
- Heat oven to 180C/160C
fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking
parchment. To make the sponge batter, beat the butter, flour, sugar,
baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large
bowl with an electric whisk until lump-free. Spoon into the tin, then bake
for 25-30 mins until golden and risen and a skewer poked in comes out
clean. Drizzle with some of the remaining coffee.
- Cool in the tin while you
stir the icing sugar into the mascarpone. Spread over the cooled cake,
dust with a little cocoa and scatter with the coffee beans.
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