Instructions
Mix 750 g (3 containers) mascarpone, 75 g soft brown sugar and 45 ml (3 tablespoons) cold espresso coffee lightly with a whisk - do not over-mix.
Coffee syrup
Mix 100 ml espresso coffee and 150 g soft brown sugar in a small saucepan. Heat over low heat and stir until the sugar has melted. Simmer until the syrup thickens. Add 45 ml brandy and cook for another 5 minutes. The syrup thickens slightly.
Preheat the oven to 160 ° C.
1 Line two 18 cm cake pans with baking paper.
2 Beat the eggs, sugar, golden syrup and honey with an electric mixer until light and fluffy.
3 Sift the baking soda, cocoa, flour, cake flour, almond flour and salt, add to the eggs and mix.
4 Mix the beets, melted chocolate, espresso and oil and add to the mix. Mix thoroughly.
5 Divide the mixture equally between the tins. Bake for 1 hour 20 minutes or until a skewer comes out clean. Let cool slightly before turning out. Let cool completely on a wire rack.
6 Cut each cake horizontally in half. Spread a layer mascarpone cream on each cake and decorate top with mascarpone.
7 Pour the syrup over and serve with hot coffee.