Double-Decker Chocolate Coffee Cake

Double-Decker Chocolate Coffee Cake



A delicious treat for your coffee morning guests




Shopping List:

200 gr softened butter
1 teaspoon baking powder (backing oetker)
85 gr cocoa powder (blooker amsterdam)
140 gr self-raising flour
200 gr soft light brown sugar
4 fairtrade or bio eggs ( from happy chickens anyway)
2 tablespoons of milk

For the filling and the icing

500 gr Mascarpone  ( Galbani)
85 gr soft light brown sugar
4 tablespoons strong coffee, either use coffee essence or: 4 tablespoons instant to 4 tablespoons of boiling water.
decorate with coffee-chocolate beans, or roughly grate a piece of dark or other chocolate.



Preheat your oven to 180C. Spray and line 2 - 20cm round tins ( springform). Or sandwich tins if you have them.

 

Sift the flour and the baking powder into one of your large bowls, then put all the other ingredients in it. Mix well until nice and smooth.

Divide your mixture between the two tins as evenly as possible and bake in your preheated oven for 20-25 minutes. 

Test with your skewer if they are baked or use your finger to see if it is springy to the touch.  As soon as the tins are cool enough, remove them and put your cakes onto your wire rack to cool completely.

In another bowl, mix together the mascarpone and the light brown sugar together and add the coffee. Give it a good mix. Use half of the mixture to sandwich the cakes together and the other half to decorate the top. Make swoops and swirls with a spoon or a fork and decorate with chocolatery items you have at hand.


                                                           "Enjoy"