Mocha cake

Serves 10-12

For the sponge:

4 eggs, at room temperature 50g sugar 1 tbsp instant coffee powder, dissolved in 1 tbsp water 60g plain flour

For the mocha cream:

250ml double cream 3 tbsp icing sugar 120g cream cheese, softened 1 tbsp instant coffee powder, dissolved in 1 tbsp water

To serve:

Dark chocolate, grated

1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Grease two 20cm round cake tins and line with parchment.

2 Beat the eggs, sugar and dissolved coffee for 10 minutes until fluffy. Gently fold in the flour. Divide the batter among the tins and bake for 18-20 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely on wire racks.

3 Beat the cream and sugar until stiff peaks form.

4 Beat the cream cheese and dissolved coffee for one minute, then fold in half of the beaten cream mixture. Fold in the remaining cream until combined.

5 Place one sponge on a serving platter and spread over one-fourth of the icing. Top with the other sponge and spread the remaining icing to cover. Top with chocolate shavings and refrigerate for 30 minutes before serving. Per Serving 170kcals, 12.8g fat (7.5g saturated), 10.9g carbs, 6.3g sugars, 3.6g protein, 0g fibre, 0.06g sodium