The Ultimate Tiramisu Cake

½ cup dark cocoa powder

½ cup hot strong brewed coffee

¼ cup The Good Oil extra virgin rapeseed oil

1 cup caster sugar

1 large egg

½ cup greek yoghurt

1 ¼ cups plain flour

½ tsp salt

1 tsp baking soda

½ tsp baking powder

2 tbsp hot coffee

2 tbsp Kahlua (or coffee liqueur)

1 tsp sugar

250g mascarpone (at room temperature)

1 cup cream

¼ cup icing sugar

2 tsp instant coffee, dissolved in 1 tbsp hot water

1 tsp fine ground coffee

1 tsp vanilla extract

Cocoa powder, to dust

Preheat oven to 165°C. Grease and line a 22cm round cake tin. Whisk cocoa and hot coffee until smooth; set aside. In a large bowl, beat sugar, egg and oil until light and creamy. Add the coffee mixture and yoghurt, then beat until smooth.

Fold in flour, salt, baking soda and baking powder until just combined. Pour into the prepared tin and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then poke a few small holes in the surface with a skewer.

While still slightly warm, combine the extra coffee, Kahlua and sugar until dissolved. Brush or drizzle evenly over the cake, allowing it to soak in. Leave the cake in the tin to cool completely.

Once cool, beat mascarpone, cream, icing sugar, dissolved coffee, ground coffee and vanilla until thick and spreadable. Spoon and spread the mascarpone mixture generously over the top of the cake (still in the tin). Chill until ready to serve.

To serve, run a warm knife around the edge of the tin to loosen the cake, then dust with cocoa powder.