Turn the Ultimate Chocolate Cake into a Tiramisu-flavoured cake by following these quick and easy steps.
Makes one 20 cm (8 in) cake
Prep: 1 hour 30 minutes plus cooling
Bake: 1 hour 10 minutes
Oven: 160°c (fan)/180°c/350°F/Gas Mark 4
220ml milk
2 tbsp malt vinegar
165g (6oz) butter, softened
330g (111⁄2oz) light muscovado sugar
1 tsp instant coffee dissolved in 1 tbsp hot water
3 eggs, large
200g (7oz) plain (all-purpose) flour
60g (21⁄4oz) self-raising (-rising) flour
70g (21⁄2oz) cocoa powder
1 tsp bicarbonate of soda
200g (7oz) butter, softened
400g (14oz) icing (confectioners) sugar, sifted
1 tbsp marsala wine
1 tsp instant coffee dissolved in 1 tbsp hot water
275ml (91⁄2fl oz) double (heavy) cream
1 tbsp golden (corn) syrup
150g (51⁄2oz) dark chocolate
200g (7oz) cappuccino flavoured chocolate buttons
Chocolate coated coffee beans
50g (13⁄4oz) white chocolate chips
50g (13⁄4oz) cappuccino buttons
20cm (8in) cake tin (pan), at least 7.5cm (3in) deep
Cling film (plastic wrap)
Long serrated knife
Serving plate, at least 23cm (9in) wide
1 Follow the same method as Ultimate Chocolate Cake, but add to the creamed butter and sugar 1tsp of instant coffee dissolved in 1 tbsp hot water before beating in the eggs to make the cake a mocha flavour instead.
2 For the buttercream omit the double cream and melted white chocolate, instead beating in 1 tbsp marsala wine and 1 tsp instant coffee dissolved in 1 tbsp of hot water.
3 The ganache is made using a combination of dark chocolate and cappuccino flavoured buttons (see Suppliers).
4 Assemble the cake in the same way but decorate with chocolate covered coffee beans, white chocolate chips and chopped cappuccino buttons.