Chocolate Coffee Torte

Ingredients

• 125g butter
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• 3 Tbsp Gregg's Espresso Roast Instant Coffee
• 1 cup milk
• 1 3/4 cups self raising flour
• 1/4 cup cocoa powder

• Filling

  • 300ml cream
  • 1/2 tsp Gregg's Espresso Roast Instant Coffee (optional)
  • 1/4 cup icing sugar
  • 200g mascarpone cheese
• 1 punnet strawberries, to decorate
• extra icing sugar, for dusting

Method

Preheat the oven to 180°C.

Thoroughly grease and line a deep 20cm round cake tin.

Place the butter and sugar in a bowl and beat until the mixture is light and fluffy. Add eggs one at a time, beating between each addition, then beat in the vanilla essence. Place the Gregg's Espresso Instant Coffee in a small bowl, add the milk and mix well until dissolved. Sift the flour and cocoa powder and add to butter and sugar mixture alternately with the coffee mixture. Place into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
Leave to cool.

To make the filling

Place the cream, Gregg's Coffee, if used, and icing sugar in a bowl. Whip lightly then fold in the mascarpone. Using a serrated knife, cut the cake horizontally into 2 layers. To assemble, place one layer on a serving plate, spread with half the filling and half the strawberries. Place the second layer on top and finish decorating with the filling and remaining strawberries. Dust with icing sugar if desired.