Serving size: Serves 10 or more
1 cup (220g) caster sugar
1 cup (150g) self-raising flour
1/2 cup (75g) cornflour
1 cup (250ml) boiling water
1 1/2 tablespoons dry instant coffee
1/2 cup (125ml) marsala
1/4 cup (25g) finely grated chocolate
300ml thickened cream, whipped
75g dark chocolate, extra
4 egg yolks
1/3 cup (75g) caster sugar
1/4 cup (60ml) marsala
2 cups (500g) mascarpone
Preheat the oven to moderate (180 degrees C). Grease 2 x 19cm square cake pans, line bases with baking paper.
Beat the eggs and sugar in a large bowl with an electric mixer until thick and creamy, about 8 minutes.
Gently fold in triple-sifted flours alternately with 1/4 cup (60ml) of the boiling water. Divide the mixture evenly between the pans and bake in a moderate oven for 25 minutes. Stand sponges for 5 minutes before turning onto wire racks to cool.
Combine the remaining boiling water, coffee and marsala in a small bowl; cool.
Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Add the marsala and mascarpone, beat until just combined.
Line a clean 19cm square cake pan with plastic wrap; split each sponge cake in half. Place one layer of cake in the base of the pan; brush 1/3 cup (80ml) of coffee mixture over cake, spread with 1 cup of the Mascarpone Filling, sprinkle with 1 tablespoon of grated chocolate. Repeat layers, ending with a cake layer; cover and refrigerate for several hours or overnight.
Turn the cake onto a serving plate, spread the top and sides with whipped cream. Using a vegetable peeler, make chocolate curls from extra dark chocolate and sprinkle over cake.