Cappuccino Cake

I love coffee cake and this delicious recipe comes the Good Food magazine

250g softened butter, plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla paste or extract
1 tbsp cocoa powder, plus extra to dust
100ml strong coffee (we made it with 2 tbsp coffee granules)

140g icing sugar, sifted
350g mascarpone or soft cheese
few chocolate-covered coffee beans

• Heat oven to 180C/160C fan/gas 4. 
• Grease a 20 x 30cm baking or roasting tin and line with baking parchment. 
• Beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. 
• Spoon into the tin 
• Bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. 
• Drizzle with some of the remaining coffee.
• Cool in the tin while 
• Stir the icing sugar into the mascarpone. 
• Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.