Chocolate Tiramisu Cake

Ingredients

For the Cake

50g Butter, Plus extra for lining tins

4 Large Eggs

140g Caster Sugar

1 tsp Vanilla Extract

100g Plain Flour

25g Cocoa

1/2 tsp Baking Powder

For the Filling

1 tbsp Demerara Sugar

75ml Hot espresso or strong rich Coffee

4 large Egg Yolks

75g Caster Sugar

125ml Marsala

200g White Chocolate (Half Chopped Half Grated)

500g tub Mascarpone

200g Dark Chocolate (Grated)

1 tbsp Cocoa

For the cakes, heat oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly Put the eggs, sugar and vanilla into a bowl and whisk for about 8 minutes or until the mixture is pale, thick and has trebled in volume.

Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 minutes or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 minutes until the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool

Melt the chopped white chocolate in the microwave on Low and allow to cool sightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.

Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hours with the remaining mascarpone mixture.

Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

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