Tiramisu Cake

• First, make your coffee syrup – brew 4 shots of espresso, adding to a pan with your sugar and a splash of water. 
• Heat on medium-low heat for 10-15 minutes until significantly reduced in volume and it resembles a syrup. 
• Preheat your oven to 180°C. 
• For your cake, whisk your butter and sugar together until light and fluffy. Add your eggs one by one, whisking between each addition. 
• Add your dry ingredients in 3 parts, alternating with a few splashes of your warm milk at a time until you have a nice smooth cake batter.
• Stir through your oil, then pour your cake batter into a lined square baking tin, baking for 35-40 minutes, or until golden brown, light and springy to the touch. 
• Whilst your cake bakes, brew 4 more shots of espresso and leave to cool – this will be your cake soak. 
• Whilst your cake bakes, whip your cream until you have stiff peaks then add your mascarpone and cream cheese, whisking through. Set this in the fridge until ready to serve. 
• When your cake is baked and is cooling down, prick all over with a skewer, pouring over your coffee soak – allow the cake to cool completely. 
• Slice your cake into 9 pieces then add your mascarpone to a piping bag or plastic bag, snipping the end off so the hole is just smaller than the size of a £1 coin. 
• Place a slice of cake on your serving plate then pipe your mascarpone on the top of your cake in whatever formation you’d like. 
• Dust with cocoa powder & a grating of chocolate, then pour over your coffee syrup and serve.

*You may need to make some more cream for the top if you’re serving all the cake at once, so bear this in mind if you’re serving the cake all at once.