For Sponge

1. Prepare the baking tins by brushing the oil and placing the butter paper at the bottom.
2. Preheat the oven to 180°C or 350°F (OTG mode: upper rod + lower rod + fan)
3. In a bowl, sift the dry ingredients, which are all-purpose flour, cornflour, and baking powder, then keep it aside.
4. In a different bowl, beat eggs until foamy, add castor sugar and vanilla essence, and beat again until the mixture is light and fluffy.
5. Now fold in the sifted dry ingredients gently by using the cut-and-fold method.
6. Once the dry ingredients are properly mixed, pour them into the prepared tins. Pour it in such a way that one tin has 1/3 of the batter and the other one has 2/3 of the batter.
7. Bake them at 180°C or 350°F (OTG mode: lower rod only) for about 30 minutes.
8. After baking, let them cool down completely.

For Coffee Reduction

1. In a saucepan, add water and crushed coffee beans, then brew it for 3-5 minutes.
2. Strain the coffee reduction and let it cool down.

For Mascarpone Frosting

1. Soften the mascarpone cheese with a spatula
2. Mix coffee and warm water in a bowl, then keep it aside.
3. Whip whipping cream until a stiff peak is achieved.
4. Fold in mascarpone cheese and coffee essence.
5. Lastly, add coffee and give it a final mix.

Assembly:

1. De-mould the sponges with the help of a bent palette knife.
2. Divide the taller sponge into two parts with the help of a cake leveler
3. Place a cake base on a turn table and apply some frosting on it.
4. Place the first layer of the sponge, then soak it with coffee reduction with the help of a silicon brush.
5. Now apply some of the frosting, then smooth it out using a palette knife. Place the second layer of sponge on top.
6. Repeat the same process with the second layer as well. Soak the last layer of sponge as well.
7. Apply a thin layer of frosting all over the cake.
8. Smooth the frosting using a palette knife or a scrapper for clean edges. Remove the excess frosting.
9. Keep the crumb-coated cake in the fridge for about 15 to 20 minutes.
10. After 15 minutes, remove the cake from the fridge, apply a thick layer of frosting all over it, and smooth it out.
11. Now using a round nozzle pipe, dollops of frosting on top of the cake. Dust cocoa powder on top of the dollops.