Vanilla mascarpone makes a lovely creamy firm filling with a generous smothering of chocolate truffle icing and heaps of chocolates piled on top – an easy cake to achieve with the wow factor!
250g unsalted butter, at room temp
225g light muscovado sugar
200g golden caster sugar
1tsp vanilla extract
4 large eggs
300g plain flour
21/2tsp baking powder
For the filling:
50g icing sugar, sieved
2tbsp vanilla extract
For the truffle icing:
150ml double cream
2tbsp golden caster sugar
100g dark chocolate, chopped
200g assorted chocolate truffles (we used Lindt Lindor)
20 white and milk chocolate maltesers
2tbsp chocolate popping candy (we used Heston from Waitrose)
1 Heat oven to 160C, Gas 3. Grease and line 2x19cm round cake tins. Put the butter, sugars and vanilla extract into the bowl of an electric mixer, beat together for 10 mins until really light and fluffy.
2 Gradually add the eggs, beating well between each addition.
3 Add half the flour, cocoa, baking powder and buttermilk and gently combine. Repeat, adding remaining ingredients.
4 Spoon mixture into prepared tins and bake for 45 mins until well risen, and a skewer comes out clean.
5 Meanwhile, make the filling; stir together mascarpone, icing sugar and vanilla exract until smooth. Put into a piping bag with a plain knozzle.
6 For the truffle icing, warm the cream with the sugar, add the chocolate and stir to combine, until smooth. Leave to cool and thicken slightly.
7 Cool the cakes on a wire rack, peeling away the lining paper.
8 Put the cake onto serving plate, pipe in mascarpone filling and top with other cake. Spoon the chocolate truffle icing over the top of the cake. Pile truffles and Maltesers onto the centre top of cake. Sprinkle with chocolate popping candy.
Per serving: 566 cals, 31g fat (20g saturated), 56g carbs