Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line two 20cm cake tins with baking paper. Mix together the coffee powder with 1 tbsp boiling water until dissolved, add the milk and mix again.
Put all the remaining cake ingredients with the coffee mixture in a large bowl and use electric beaters to whisk for 2 minutes until light and fluffy. Divide the mix equally between the prepared tins and bake for 25-30 minutes or until a skewer poked into the centres comes out clean. Cool completely.
Put the mascarpone in a bowl and sift the icing sugar into it, beating to combine. Pour in the melted chocolate and mix well, adding a splash of milk if it’s too thick to spread.
To assemble the cake, put one sponge on a serving plate and spread over 1/2 the icing. Sandwich with the second sponge and spread the rest of the icing on top. Finish by sprinkling over the chopped walnuts.
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