BOOZY ESPRESSO CAKE

- Heat the oven to 180C/Gas4; grease and line two 20cm round sandwich tins; dissolve the 1 tbsp instant espresso power in 5 tbsp boiling water and leave to cool

- Beat the butter and both sugars together until very light and creamy; add the eggs a little at a time, beating between each addition, sift over the flour, a pinch of salt, the cocoa and baking powder and fold into the wet mixture until just combined; pour in the cooled espresso and coffee liqueur and mix gently

- Divide the mixture equally between the prepared tins and level out; bake in the oven for 25-30 minutes, until the cakes spring back to the touch and a skewer inserted into the middle comes out clean

- Leave the cake to cool in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely

- While the cakes are cooling, make the syrup; dissolve the 2 tsp instant espresso powder in 1 tbsp boiling water; put the espresso, coffee liqueur and sugar into a small pan and place over a low heat; stir gently from time to time to encourage the sugar to dissolve; once there are not grains of sugar left, turn the heat up and simmer for 3-4 minutes, stirring occasionally, until thick and syrupy; carefully pour in the vodka and continue to simmer for a further minute; set aside to cool

- To make the icing, dissolve the espresso powder in 1 tbsp boiling water and allow to cool; beat the butter and half the icing sugar until smooth, sift over the remaining icing sugar and beat until light and fluffy; add the mascarpone, together with the espresso and beat to a smooth thick icing

- To assemble the cake, cut each sponge in half, horizontally; drizzle a generous tablespoon of the syrup onto the cut surface of each of the four layers and sit the bottom layer on a serving plate; spoon on a quarter of the icing and smooth out to the edges; repeat with the other layers, then assemble, finishing with icing on top; drizzle the remaining syrup over the cake and scatter over the coffee beans to decorate