Tiramisu cake

This devilish combination of Tia Maria, mascarpone, amaretto and dark chocolate comes together to make our best ever tiramisu torte that's well worth the effort and makes a wonderful alternative pudding for Christmas day. Make the cakes up to a month ahead, wrap, freeze, and defrost on Christmas Eve. Assemble the cake on Christmas morning and chill until you need it

📝 Ingredients

• 300 g unsalted butter at room temperature
• 270 g self-raising flour
• 1 1/2 tsp baking powder
• 300 g golden caster sugar
• 6 eggs
• 4 tbsp cocoa
• 2 tbsp instant coffee dissolved in 1 tbsp boiling water
• 100 ml espresso or strong instant coffee cooled
• 4 tbsp Tia Maria
• 250 ml tub mascarpone
• 568 ml pot double cream
• 1 tbsp amaretto
• 50 g dark chocolate

👨‍🍳 Instructions

1. 1Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins.
2. 2Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy.
3. 3Cool completely then cut each cake in half horizontally.
4. 4To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit. Add the liqueurs then whisk until softly whipped.
5. 5Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut.