For the filling 115g green and blacks dark chocolate 150ml very strong black coffee 100ml Kahlua coffee liqueur 300ml double cream ½ tsp. vanilla essence 50g caster sugar 3 x 250g cartons mascarpone cheese Chocolate shavings or grated chocolate,
To decorate Cocoa powder, for dusting
Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 22cm spring form cake tin. Fit the Power Whisk. Place the eggs and sugar in the Kenwood Bowl and whisk until pale, thick and creamy. The mixture should be thick enough to hold a trail when the whisk is pulled from the surface.
Sieve the flour and corn flour together and lightly fold in half using a metal spoon.
Fold in half the melted butter, and then repeat with the remaining flour and butter.
Fold in lightly to avoid knocking the air from the mix.
Pour into the prepared tin and bake for 20-25 minutes, or until golden. Turn out and leave to cool overnight if time allows. Fit the Roto Food Cutter and grate the plain chocolate. Mix the coffee and liqueur together. Cut the cake into three layers.
Line the base and sides of the cake tin with clear film and the base with non-stick baking parchment. Place one sponge layer in the base. Sprinkle over about a third of the coffee mix.
Using the Power Whisk, whip the cream, vanilla and sugar together until it forms soft peaks and fold into the cheese. Reserve 4 tbsp. Spread a third of the mix over the sponge. Sprinkle over half the chocolate. Top with another layer of sponge.
Drizzle over half the remaining coffee liqueur mix. Top with half the remaining cheese mixture and all the chocolate. Top with the last sponge and press down lightly. Finish with a final layer of cheese mixture. Chill for 2 hours.
Release from the tin, peel off the clear film and transfer to a serving plate. Spread the reserved cheese mixture around the edges. Sprinkle with chocolate, dust with cocoa and serve.