Tiramisu is one of my favourite desserts, so I decided to bake the flavours into a cake.

The cake has layers of normal cake, coffee cake and chocolate cake then is topped with a cappuccino style mascarpone frosting. This frosting tastes unreal (well if you like coffee it does)! 

This uses my Nana’s method of sponge cake which uses 2:1 ratio of flour/butter/sugar to eggs. To fill my bundt I used 10 ounces, which means I used 5 eggs. It makes a super fluffy sponge. 

(I use cups and grams most of the time, but my Nana always measured in ounces I have converted it to grams)

• Cake
• 10 ounces (approx. 280g, 2/1/4 cups) plain flour with 2 tsp baking powder OR just self-raising flour
• 10 ounces (approx. 280g) butter/margarine
• 10 ounces (approx. 275g) caster sugar
• 5 medium eggs at room temperature, whisked
• 1 tsp vanilla essence
• 1/3 cup strong espresso, cooled
• 1/3 cup melted dark chocolate, cooled
• 1 tbsp. good quality dark cocoa powder
• Frosting
• 250g mascarpone cheese
• 170g icing sugar
• 4 tbsp. strong espresso, cooled
• Cocoa powder, for dusting

• Grease and flour your Bundt and heat the oven to 200 degrees.
• Cream together the butter/margarine with the sugar, whisk it until it becomes pale in colour and double in size.
• Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little of the flour in. Add the vanilla.
• Sieve, in batches, the flour/baking powder, try to do it from a height as my Nana always told me! Fold it into the mix until all combined.
• Remove a large spoonful/a cup/100g of the mix into a bowl and stir in the coffee, it will look a little runny but is fine.
• Remove another spoonful and mix with the melted chocolate and cocoa.
• Split the normal batter into three. Layer the Bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.
• Place into the oven and bake for around 35-40 minutes, or until a toothpick or skewer is clean when the cake is poked. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.
• Remove and carefully tip out onto a wire rack to cool.
• For the frosting, whisk the mascarpone, espresso, and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!