For the batter
3 eggs
2 cups of sugar - 360g
1 1/2 cups of milk - 360ml
3 tablespoons of cocoa powder
1 teaspoon of baking soda
1 teaspoon of vanilla extract
3 cups of all-purpose flour - 450g
3 cups of mascarpone cheese, diced and cubed - 360g
For the glaze
1 tablespoon of instant coffee
2 tablespoons of boiling water
3 tablespoons of butter
1 1/2 tablespoons of cocoa powder
2 cups of confectioner's sugar - 260g
For the batter
3 eggs
2 cups of sugar - 360g
1 1/2 cups of milk - 360ml
3 tablespoons of cocoa powder
1 teaspoon of baking soda
1 teaspoon of vanilla extract
3 cups of all-purpose flour - 450g
3 cups of mascarpone cheese, diced and cubed - 360g
For the glaze
1 tablespoon of instant coffee
2 tablespoons of boiling water
3 tablespoons of butter
1 1/2 tablespoons of cocoa powder
2 cups of confectioner's sugar - 260g
Preheat the oven to moderate temperature (180º)
Grease a 25cm diameter cake pan with a hole in the middle
Beat the eggs in a large bowl
Add the sugar and milk and beat well
Add the cocoa powder, baking soda, and vanilla extract
Add the flour and beat until everything is well mixed
Add the mascarpone cheese and mix carefully
Place the batter in the prepared pan and bake for about 1 hour, or until a toothpick inserted comes out clean
In another bowl, dissolve the coffee in boiling water
Add the butter and cocoa powder and mix well
Add the confectioner's sugar and mix well again
If too thick, add a little more boiling water
Spread over the cooled cake and cut into 16 slices.
