Tiramisu Cake With Berries

• 1/2 cup butter
• 2 tsp instant coffee powder, plus 1/4 cup extra
• 3.5 oz dark chocolate, chopped
• 1 2/3 cups granulated sugar
• 1 cup self-rising flour, sifted
• 1/2 cup all-purpose flour, sifted
• 3 tbsp cocoa powder
• 1 None egg
• 1 tsp vanilla extract
• 2 tbsp marsala wine
• 9 oz mascarpone cheese
• 1 1/4 cups heavy cream
• 4 oz raspberries

1. Preheat oven to 325u0b0F. Grease a 9 inch square cake pan and line base with parchment paper.
2. In a medium saucepan, combine butter, 2 tsp instant coffee powder, 3/4 cup hot water, chocolate and 1 cup sugar. Stir over low heat until chocolate melts. Transfer to a large bowl and let cool for 5 mins.
3. In 2 batches, whisk in flour and 2 tbsp cocoa powder. Whisk in egg and vanilla extract. Transfer to prepared pan and bake for 40 mins. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely.
4. Meanwhile, place 1 2/3 cups water in a medium saucepan. Add remaining sugar and coffee. Stir over low heat until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins. Remove from heat and stir in marsala. Let cool. Reserve 1/3 cup coffee syrup.
5. Split cake in 1/2 horizontally. Place halves, crust-side up, on a tray. Brush with remaining coffee syrup. Cover and refrigerate for 3 hours, or overnight.
6. Cut each cake 1/2 into 8 equal pieces. Whisk together mascarpone, cream and reserved coffee syrup in a medium bowl until mixture thickens slightly.
7. Arrange 8 serving dishes on a flat work surface. Place a piece of cake in each dish. Distribute 1/2 the mascarpone mixture over top. Repeat layers, using remaining cake and mascarpone mixture. Top with raspberries and dust with remaining cocoa powder.

butter, coffee powder, dark chocolate, granulated sugar, flour, allpurpose flour, cocoa, egg, vanilla, marsala wine, mascarpone cheese, heavy cream, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/36806 (may not work)