Preheat the oven to 180C. Line the bottom and sides of 2 X 8″ spring form/loose bottomed round tins.

In the bowl of a stand mixer, beat the eggs with both sugars till thick and mousse like, 7-10 minutes.

Add the coffee and vanilla extract and beat in again for a minute, then beat in the baking powder and pinch of salt.

Sift the flour over, folding gently in 3 lots, lightly till it’s mixed through well. Be careful not to release the beaten in air.

Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.

Cool completely on racks, then slice into two horizontally, total 4 layers.

Place ingredients in a small pan and stir until sugar dissolves. Cool.

tbsp instant coffee powder

Whip the cream, sugar and coffee together till medium stiff peaks form. Fold in the mascarpone. Taste and adjust sweetness if required.

Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Whisk until smooth, then leave it to rest to cool. Whisk again before using.

Brush each layer with the coffee syrup, and sandwich with the filling.

Give the whole cake a thin layer of ganache as a base coat. Let it set for about 5 minutes.

Frost with the remaining ganache.

Sift over with cocoa powder and garnish with chocolate shavings and coffee beans.

Chill for about an hour or overnight. The flavours mature nicely over time.