- Preheat the oven to 180 degrees celsius.
- Beat the butter with the sugars until light and fluffy. Add the eggs one by one and mix until fully incorporated.
- Add the self-raising flour, chai spices, and a pinch of salt and mix until the flour is fully incorporated.
- Transfer the batter to a baking tin lined with baking paper and bake for 45 to 50 minutes, until the cake is cooked through and a skewer comes out clean. Allow it to cool completely, then cut it into cubes.
- For the filling, whip the cream with the sugar until soft peaks form. Add the mascarpone and mix to combine.
- To assemble the trifle add one third of the cake cubes to the dish, drizzle with one third of the coffee, then spread one third of the filling on top and dust with cocoa powder. Repeat this twice more, then let the trifle chill for at least 4 hours, or overnight if preferred.
