Preheat the oven to 180ºC/Fan
160ºC/Gas 4. Butter and baseline
2x20cm sandwich tins with
baking paper. Beat the butter
with the sugar until pale and
light. Beat in the eggs a little at
a time.
Mix the coffee with 2 tbsp
boiling water. Fold the sifted flour
into the cake mixture followed by
the coffee and whiskey. Spoon
into the prepared tins and level
the surface. Bake for 30 minutes
until well-risen and firm to touch.
Rest in the tins for a couple of
minutes then turn onto wire
racks to cool completely.
For the icing, beat the butter
with 25g of the mascarpone
then beat in the icing sugar,
reserving 2 tbsps to decorate,
until very pale and light. Mix the
coffee granules with a teaspoon
of boiling water and then beat
into the icing. Gradually beat in
the whiskey. Sandwich the cakes
together with the buttercream.
Beat the remaining
mascarpone with the reserved
icing sugar and spread over the
top of the cake. Decorate with the
chocolate coffee beans.