Tiramisu cake

If you want a moist sponge with hints of coffee, a rich, chocolate frosting, and a creamy centre then this is the perfect cake. The mascarpone centre also has a splash of Marsala wine, so it definitely has all the best parts of a tiramisu. I made this for Mother's Day as I've said before, my mum loves tiramisu. This was no more difficult than making another cake like a Victoria sponge - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone and making the frosting because the result was amazing, everyone loved it, it went so fast! It is perfect for a naughty treat, especially afternoon tea.... you have to try this cake!

Ingredients for the sponge:

- 150g butter

- 100g caster sugar

- 50g soft brown sugar

- 2 eggs

- 150g self-raising flour

Ingredients for the filling:

- 2tsp caster sugar

- 30ml of very strong coffee

- 125g tub mascarpone

- Icing sugar to taste

- Dash of marsala wine

Ingredients for the frosting:

- 50g butter

- 30g dark chocolate

- icing sugar (as needed)

- extra coffee

1. Heat the oven to 180C/fan 160C/gas 4. Line 2 square 10cm x 10cm cake tins with parchment and butter.

2. Cream the butter and sugar together until smooth and pale, gradually beat in the eggs and then fold in the flour. If the mixture is very heavy, add 1-2 tbsp water.

3. Spoon into the cake tins and bake for 20-30 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Cool.

4. Peel the paper off the cakes and trim the top flat on each. Add the sugar to the espresso and stir until dissolved. Brush over half of the espresso on one of the cakes, on the trimmed side. Brush the remaining espresso over the trimmed side of the other cake.

5. Whip the mascarpone (with electric beaters) until it is spoonable then add enough icing sugar to sweeten it, around 3 tbsp. Add a dash of Marsala wine - this give the cake more of a 'Tiramisu' flavour, and makes the mascarpone softer. Spoon over the cake and then carefully drop the other cake on top, espresso-side down. Press down firmly.

6. Melt the chocolate and butter together in a microwave or in a bowl set over gently simmering water. Add some icing sugar and coffee. Let it cool and thicken slightly then pour in an even layer onto the cake.

7. Sprinkle with any decorations you like, or leave plain. Leave to set somewhere cool.

Enjoy :)