1. Preheat the oven to 170°C.

2. Grease and line a rectangular cake tin (20cm x 30cm) with baking paper.

3. Beat together the eggs and the sugar until light and airy.

4. Mix together the melted butter, heated milk, vanilla essence and the coffee. 

5. Sift together the cake flour, baking powder, and salt then fold it into the egg and sugar foam.

6. Add the warm butter and milk mixture and mix gently to make the batter.

7. Pour the batter into the prepared cake tin.

8. Bake for approximately 25 minutes, until cooked and a skewer inserted comes out clean.

9. Pour the coffee syrup over the hot cake and leave to cool completely before removing from the cake tin.

TO MAKE THE SYRUP:

1. Dissolve the sugar in the coffee.

2. Add the butter and simmer the syrup for 5 minutes on low heat.

3. Pour the hot syrup over the cake after 5 minutes of taking the cake out of the oven.

TO MAKE THE MASCARPONE WHIPPED CREAM:

1. Add the cream, icing sugar and vanilla to a large bowl, beat with an electric mixer until stiff peaks have formed.

2. Add mascarpone and continue to beat, just until smooth and well incorporated.

3. Be careful not to over beat.

TO ASSEMBLE THE CAKE:

1. Spread the mascarpone whipped cream across the top of the cake (or alternatively, pipe little dots across the cake).

2. Dust the cocoa powder over the cake and serve immediately or keep in the fridge until ready to serve.