METHOD

1. Preheat oven to 180°C (350°F). Lightly grease 2 x 18cm round cake tins and line with non-stick baking paper. Sift the flour, baking powder and cocoa into a bowl 3 times and set aside. Place the eggs and sugar in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume. Place the granulated coffee and boiling water in a small bowl and mix until smooth. Set aside. 
2. Sift half the flour mixture over the egg mixture and, using a large metal spoon, gently fold to combine. Repeat with the remaining flour. Add the butter and coffee mixture and fold to combine. Divide the mixture between the prepared tins and, using a palette knife, gently spread the mixture to an even layer. Cook for 15–18 minutes or until the sponges are springy to the touch and come away from the sides of the tins. Remove the cakes from the tins and cool completely on wire racks covered with a tea towel. 
3. To make the mascarpone cream, place the mascarpone, cream, sugar and vanilla in a large bowl. Whisk until soft peaks form. Using a serrated knife, carefully cut the cakes in half horizontally. Brush each layer with the coffee liqueur. Spread the bottom layer with 1 cup of the mascarpone cream, top with another layer and repeat with remaining mascarpone and cake. Cover the top and sides with remaining mascarpone. Dust with extra cocoa to serve. Serves 8.

Photography: Chris Court