Ingredients
Chocolate Fudge Cake Layer:
55g Cocoa Powder
300g soft Brown Sugar
9g Salt
225g All-Purpose Flour
1 tsp Baking Soda
4ml Vanilla Extract
125ml Olive Oil
350ml Hot Water + 2tsp instant coffee
4 eggs
50 ml Swiss Rock Coffee Mix
Mascarpone Cream Layer:
250g Mascarpone Cheese
Whipping Cream
80g Caster Sugar
30g Swiss Rock Coffee Mix
Preparation
Steps
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1. Pre-heat oven to 180c, line a 22cmx30cm rectangular cake pan with greaseproof paper,
2. Combine and sieve all the dry ingredients together,
3. Whisk together the oil, eggs, vanilla, and hot water,
4. Make a well in the centre of the dry mix and whisk in the wet to from a smooth batter,
5. Pour into the prepared cake pans and bake for 25-30 mins, or until a toothpick comes out clean.
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6. Allow to cool completely before removing from the cake pan
7. Brush with the “Swiss Rock Coffee Mix” using a pastry brush to evenly coat, allow to absorb.
8. Whip the mascarpone and sugar until smooth,
9. Whip the cream to a medium peak stage
10. Fold the cheese and cream together with the Swiss Rock Coffee Mix Cocoa Powder dusting to finish.
