Baker: Gabriella Morelli

Serves: 14-16
Prep time: 40 mins
Bake time: 30-35 mins
Flours used: Matthews Cotswold Self Raising

  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Grease and line two 6 inch round cake tins.
  3. In a large mixing bowl, add the eggs, oil, coffee, double cream and mix with an electric whisk, until everything is blended.
  4. Add the flour, cacao and sugar and mix until well combined.
  5. Divide the mixture between the two tins and bake in the oven for about 30-35 minutes.
  6. Turn onto a cooling rack and leave to cool completely.
  7. In the meantime prepare the chocolate and the vanilla buttercreams. With an electric mixer, whisk the butter for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Add the double cream and vanilla and beat until well combined. Add some blue food colouring and mix well. Set aside.
  8. Repeat the same process for the chocolate buttercream.
  9. Once the sponges are completely cooled down, assemble and decorate the cake to your liking.
  10. Enjoy!

We recommend using these Tiptree products for alternative or accompanying fillings within this cake: 
Tiptree Chocolate Spread 210g
Tiptree Strawberry Conserve 340g 

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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