Preheat oven to 160C. Place rack in top third of oven.
Beat butter and sugar with electric mixer until light and creamy. This will take about ten minutes. Add eggs one at a time and beat well after each addition. Add vanilla. Fold through half the combined and sifted dry ingredients and half the milk and then repeat with remaining dry ingredients and milk.
Spoon mixture into two lightly greased 23 centimetre round cake pans lined with non-stick baking paper. Weigh each tin to ensure that amounts are even. Bake for 45-50 minutes or until a skewer comes out clean and cakes have shrunk away from the edge of the tins. Cool completely. Cut each cake in half horizontally to make four layers and brush away any crumbs.
Place Mascarpone, icing sugar and coffee in a large bowl and mix well. Place one layer of cake on a serving plate, brush over with two tablespoons of Kahlua and spread one cup of the Mascarpone mixture over the top. Top with another layer of cake and repeat process with until you end up with the last piece of cake on the top.
Place chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Cool for ten minutes and spread the icing, with a palette knife, over the top and sides of cake. Allow chocolate icing to set and serve with Double Cream and raspberries.