Featured Pinch Tips Video
- x 350g chocolate loaf cakes (shop-bought variety is fine)
- 300 -400 ml
- tia maria or baileys
- 1-2 tsp
- cocoa for dusting
- 75 g
- caster sugar
- 500 g
- mascarpone cheese
- 250 ml
- double cream
- 125 ml
1wrap the outside of a 23 cm springform cake tin with some clingfilm or foil to avoid leaks from the base
2slice the chocolate cakes thinly, and pour the 300 ml (or more if needed) of Tia Maria or Baileys into a shallow dish, ready for soaking the cake slices as you need them
3Before you start to layer the cakes, whisk the eggs and sugar, and then beat in the mascarpone and double cream; I use an electric whisk for this but there is no need to if you are feeling muscley. Then add gradually the 125 ml of Kalhua to make a creamy spreadable layer for the cake.
4Using approx. 1 cake per layer, dunk the slices in Tia Maria before lining the tin with them. Squidge them down, pressing confidently as you go; each layer should not be too thick, but juicily compact and solid.
5Spread a third of the cream mixture over the soaked cake slices
6Continue with the rest of the cake making layers. The last layer being cream, dust some coca for decoration.
7Refrigerate for at least three hours (best if overnight) when ready to serve, take out of mould by the cling paper. Serve in a nice serving plater and enjoy!