Coffee and mascarpone cake

Ingredients

For the layers

• 300 g sugar
• 150 ml milk
• 50 ml coffee
• 200 g butter
• 3 tablespoons honey
• 400 g flour
• 2 tablespoons cocoa
• 1 teaspoon baking soda
• 3 eggs
• 1/8 teaspoon salt

For the filling

• 250 g mascarpone
• 200 ml heavy cream
• 1 vanilla pod
• 3 tablespoons sugar

For soaking

• 50 ml coffee

For the glaze

• 200 g dark chocolate
• 50 ml milk

Preparation

1. Warm the milk with the sugar and coffee over low heat for 3 minutes, without letting it boil. Take the pan off the heat, add the butter and honey, and stir until melted. 2. Mix the flour with the cocoa and baking soda. Beat the eggs with the salt, then add them to the flour along with the milk mixture and mix until smooth. 3. Divide the batter into four portions for a 20 × 25 cm pan. In a larger pan, divide it into three. Pour each portion into a pan lined with baking paper and smooth it out with a spatula. 4. Bake each layer at 180°C for 15 minutes, until risen and lightly browned around the edges. Leave the layers to cool for 30 minutes. 5. Beat the mascarpone with the heavy cream, vanilla seeds, and sugar until you have a firm filling. 6. Place the first layer on a serving plate and drizzle with some of the coffee for soaking. Spread on a third of the filling; continue in the same way with the remaining layers and filling, leaving the top layer bare. 7. Melt the chocolate with the milk over low heat for 4 minutes, stirring until the glaze is smooth. Spread it over the cake and refrigerate for 4 hours.