Preheat oven to 180°C.
Heat the butter and milk together. Don’t allow it to boil. Set aside.
Beat the eggs and sugar together until light and fluffy. Sift the flour and baking powder together then fold them into the egg mixture.
Stir the milk mixture and vanilla into the batter until combined. Pour into two greased and lined 23cm cake tins, and bake in a preheated oven for 25-30 minutes or until a skewer inserted comes out clean.
Allow the cakes to cool in the tins for 10 minutes before turning them out onto wire racks to cool further.
Filling Mix the coffee, 15ml brandy, the Kahlua and 30ml icing sugar.
In another bowl, beat mascarpone, remaining icing sugar, and brandy together until smooth. In a separate bowl, beat the cream until stiff. Fold into the mascarpone mixture.
Cut each cake in half horizontally. Drizzle the bottom layer with coffee syrup. Spread with filling. Repeat these layers. Cover the entire cake with the remaining filling.
Sprinkle with cocoa:
Decorate with coffee beans or chocolate. Refrigerate until ready to serve.
Text and image source: Ideas
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