-
1
Preheat oven to 325u00b0F. Grease a 9 inch square cake pan and line base with parchment paper.
-
2
In a medium saucepan, combine butter, 2 tsp instant coffee powder, 3/4 cup hot water, chocolate and 1 cup sugar. Stir over low heat until chocolate melts. Transfer to a large bowl and let cool for 5 mins.
-
3
In 2 batches, whisk in flour and 2 tbsp cocoa powder. Whisk in egg and vanilla extract. Transfer to prepared pan and bake for 40 mins. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely.
-
4
Meanwhile, place 1 2/3 cups water in a medium saucepan. Add remaining sugar and coffee. Stir over low heat until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins. Remove from heat and stir in marsala. Let cool. Reserve 1/3 cup coffee syrup.
-
5
Split cake in 1/2 horizontally. Place halves, crust-side up, on a tray. Brush with remaining coffee syrup. Cover and refrigerate for 3 hours, or overnight.
-
6
Cut each cake 1/2 into 8 equal pieces. Whisk together mascarpone, cream and reserved coffee syrup in a medium bowl until mixture thickens slightly.
-
7
Arrange 8 serving dishes on a flat work surface. Place a piece of cake in each dish. Distribute 1/2 the mascarpone mixture over top. Repeat layers, using remaining cake and mascarpone mixture. Top with raspberries and dust with remaining cocoa powder.
