If you don’t like coffee (!?), this isn’t for you. If you do- go forth and enjoy the triple caffeine hit this cake delivers via coffee sponge, coffee liqueur soak and coffee mascarpone.

Ingredients (I used 3×7 inch based loaf tin) 

Coffee sponge

• 175g soft unsalted butter
• 75g caster sugar
• 100g light brown soft sugar
• 3 eggs
• 5tbsp milk
• 3tbsp instant coffee
• 175g self-raising flour
• Pinch of salt
• 3tbsp coffee liqueur

Mascarpone Icing

• 250g mascarpone
• 300ml double cream
• 1tbsp instant coffee
• 4 heaped tbsp. icing sugar

Other ingredients

• 1tbsp cocoa powder

Method 

1. Preheat the oven to 180c. Line a loaf tin with baking paper. Heat the milk and add the coffee. Stir to dissolve and set aside.
2. Place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy, scraping down the sides of the bowl where necessary.
3. Once the butter and sugars are creamed together, add in the eggs one at a time, beating well between each addition and adding in a tbsp. of the flour each time if you’re worried about curdling.
4. Add in the coffee mixture, remaining flour and salt and fold together to create a streak free batter. Scrape the batter into the prepared tin and level off. Bake for 30-35 minutes or until a skewer comes out clean when inserted. Set aside to cool slightly.
5. When the cake is still a little warm, level off the top with a knife and discard (AKA eat) the crust. Horizontally slice the remaining cake into three even layers. Drizzle each layer with 1tbsp of the coffee liqueur (it soaks in better when the cake is warm). Leave to cool completely.
6. For the mascarpone icing take 3tbsp of the cream and heat, then add in the instant coffee. Stir to dissolve and set aside to cool.
7. Take the remaining cream, the mascarpone and the icing sugar and whisk together to create a light but spreadable consistency. Half the mixture and stir the coffee cream into one half, creating a light coffee colour (having the two tones makes for a nice ombre effect when icing but this isn’t totally necessary).
8. To assemble the cake, take the bottom liqueur soaked layer and top with a big spoonful of the coffee coloured mascarpone icing- be generous! Spread the icing into an even layer and repeat this with white mascarpone icing and the next layer, then coat the whole cake in both icings, creating an ombre effect, if you like.
9. Finish with a generous dusting of cocoa powder.