- 170 g butter, plus extra for greasing
- 170 g caster sugar
- 3 free-range eggs
- 170 g self-raising flour
- 1 t baking powder
- 250 g mascarpone
- 1 T cream
- Cocoa, for dusting
- Dark chocolate, grated, to decorate
- For the sticky coffee syrup:
- 115 g caster sugar
- 315 ml strong coffee
Preheat the oven to 180°C. Lightly grease and line a 20 cm circular cake tin with baking paper. Beat the butter and sugar until creamy, then add the eggs and beat. Gently fold in the flour and baking powder until just combined. Spoon the batter into the cake tin and bake for 30–35 minutes, or until a skewer inserted comes out clean. Cool slightly in the tin on a wire rack.
While the cake is baking, place the syrup ingredients into a small saucepan over a low heat and mix until the sugar dissolves. Increase the heat and boil for 5 minutes until slightly thickened. Remove the cake from the tin and place on a plate. Use a skewer or fork to pierce the top of the cake several times, then slowly spoon the syrup over the cake. The cake and syrup should both be warm. Allow the cake to cool completely.
Beat the mascarpone until smooth, then add the cream and continue beating until soft peaks form. Chill, then pipe the mascarpone mixture onto the cake, dust with cocoa powder and sprinkle with grated dark chocolate.