A classic italian dessert with an Amarula twist. Light sponge cake brushed with a coffee syrup and topped with an Amarula marscapone cream.
Dusted with cocoa powder to finish.
- Preparation time: 20mins.
- Cooking time: 25mins.
- Chilling crumb coat: 30 minutes
- Difficulty: Medium
- Key ingredients: Coffee , Marscapone
- Occasions: Evening Chill , Social Events
- Type: Cream
- 350g plain flour (all purpose flour)
- 330g sugar
- 1tbsp baking powder
- 0.5tbsp bicarbonate of soda
- 0.5tsp salt
- 200g unsalted butter
- 3 large eggs (at room temperature)
- 200ml whole milk (at room temperature)
- 2tsp vanilla extract
- 120ml strong black coffee made with 2 tsp instant espresso powder
- 100g granulated sugar
- 200g icing sugar
- 450g full fat mascarpone (chilled)
- 240ml chilled double cream
- 60ml Amarula Cream Liqueur
- 2tbsp cocoa powder for dusting
- Make the cake.
- Preheat the oven to 180C (350F).
- Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
- Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
- Add the eggs, milk and vanilla extract.
- Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
- Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
- Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up. Leave them to cool completely then level.
- Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.