Campuccino Tiramisu Cake

Preheat your oven to 170°c fan.
Grease and line base of 2 x 7-inch heart shaped pans with parchment paper (dust the sides of the pans with flour). You can also use round or square pans (max 8 inch).

To make your sponges:
1.    In a medium sized bowl add your sour cream, Greek yoghurt and vinegar. Mix together and place to one side to thicken for 15 minutes. Once thickened add in the eggs and vanilla extract. 
2.    In another medium bowl, whisk together all (except sugar) your dry ingredients (flour, cornflour, baking powder, bicarbonate of soda and salt). Place to one side. 
3.    In a large bowl whisk together the butter, oil and sugar until fluffy. The quickest way is with either a handheld electric whisk or in a stand mixer. 
4.    Add half of your sour cream mixture into the large bowl and mix well, followed by half of the mixture from the dry ingredients bowl.  Repeat this process with the remaining mixtures from both bowls. Mix until well combined but do not over mix. You should end up with a relatively thick batter. 
5.    Divide the batter evenly between the two baking tins. Once divided, hold the tin and bang it down onto the work surface to release any air bubbles. Rotate the tin whilst banging down to even out the batter in the tin. Repeat with the second tin. 
6.    Bake on the middle shelf for 20-25 minutes (until your skewer comes out clean).
7.    Allow to cool completely. 

To make your mascarpone frosting:
1.    With an electric hand mixer or stand mixer whisk the mascarpone for a minute on high speed to loosen it up. 
2.    Add in the remaining ingredients (double cream, icing sugar, salt, vanilla extract) and whisk on a medium speed until the ingredients thicken together. Be careful not to mix for too long otherwise the mixture will become too thick to pipe. 
3.    Place into a piping bag with your nozzle of choice (I would recommend Wilton 1M or Jem 6B). 

To assemble:
1.    In a Pyrex jug or a small bowl, mix together 200ml of filter coffee and a tablespoon of Camp coffee extract (if you don’t have filter coffee make a strong coffee with at least 1 tbsp of coffee and 1tbsp of Camp coffee extract). Put to one side. 
2.    Place a small amount of free frosting on to the centre of a cake board or presentation dish of choice. Place the first sponge layer down and make sure it is secure by pressing it down.  Poke the cake with a toothpick and use half (or less if desired) of the coffee mixture and soak it into the sponge gently with either a spoon or a pastry brush (avoiding half an inch around the edges so it doesn’t seep out). 
3.    Pipe on to the sponge (and/or smooth out with the back of a spoon) a heart shape with the mascarpone frosting that is half an inch smaller than the sponge all round. Cover this heart with half of your grated milk chocolate.  Pipe around the remaining half inch edge of the sponge to create a small heart well in the middle for the savoirdi sponges. Soak each savoirdi sponge in the coffee mixture for one second at a time and then place it on top of the grated chocolate. 
4.    Repeat this process with the next sponge layer and use all remaining cream to cover the top of the sponge and savoirdi sponges and then dust with cocoa powder. 
5.    Finish by decorating with edible flowers or fondant flower decorations of choice.