Beat the butter until soft and paler. Add in the caster sugar and beat until pale and fluffy, about 4-5 minutes. Sift in the flour, baking powder, bicarbonate of soda and salt and beat again until the mixture resembles damp sand.

In a separate bowl or jug, mix together the eggs, vanilla and yogurt. Add ¾ the wet mixture in with the flour mixture and beat to combine. The batter will be thick. Tip in the remaining wet mixture and beat again until combined, scraping down the bowl if necessary. Turn the speed up to a medium and beat the cake mixture until lighter and silky.

Immediately, divide the cake mixture between the prepared tins and bake in the preheated oven for 35-40 minutes. When done, the cakes will be golden and well risen, shrinking slightly from the sides, and a wooden skewer poked in the middle will come out clean or with a few damp crumbs. Leave the cakes to cool in the tins for 10 minutes before turning out onto a cooling rack to cool completely.

Place the coffee, water and sugar in a saucepan. Heat gently to dissolve the sugar and coffee completely.

Remove the pan from the heat. Stir in the coffee liqueur then leave to cool before using.

Place the butter in a large mixing bowl and beat until soft, smooth and slightly paler. This will take about 3-4 minutes.

Tip in the softened mascarpone, vanilla and double cream in with the softened butter and beat on low until fully combined and smooth.

Add in the icing (powdered) sugar and beat on low to combine, then turn the speed up to medium for 20 seconds to fluff it up. Place in the fridge to chill until ready to use.

Level each of the cakes then cut into two even layers. This will leave you with four even sized cake layers for the cake.

Place a small blob of buttercream in the middle of the cake stand/plate and place the first layer of cake on the stand, pressing down to secure the cake to the base. Spoon a quarter of the coffee syrup over the cake layer, ensuring it is evenly drizzled over the whole cake surface. Spread about a fifth of the buttercream over the cake, going near the edge but being careful not to go right to the edge. Once the buttercream has been evenly spread, dust the top with some cocoa powder.

Repeat the layers with the remaining cake layers up to soaking the final sponge with the last of the coffee syrup. Place the remaining frosting in a piping bag fitted with a large star nozzle. Pipe the remaining mascarpone buttercream over the top of the cake as you wish, making sure to cover the whole top with frosting. Dust the top generously with cocoa powder before placing the finished cake in the fridge. Chill the cake for a few hours or overnight before serving. Enjoy!