My little Tiramisu Cake

I love Tiramisu, the popular Italian dessert which has a strong flavour of coffee liqueur and rich creamy Mascarponi cheese filling.
I used to work in a big language college that offered various modern foreign languages. The staff room was absolutely a melting pot, where I could hear an amazing variety of languages from all over the world. I loved the lively atmosphere. There we teachers shared tips and new methods for teaching, but some teachers also brought their home-cooked food. One of the Italian teachers brought in a large dish of Tiramisu for anyone to eat. It was absolutely delicious and it didn't take long for the large dish to be completely cleared. She said that her Tiramisu was very authentic and traditional, and that it was easy to make and did not need to be cooked in an oven.
However, I'm now really into baking, I decided to bake a moist coffee flavoured cake and to add a generous portion of Mascarponi cheese filling. The ingredients are mostly the same as for Tiramisu but the  technique and presentation are different. Here is my take on Tiramisu.
Ah, I tell you, this is seriously good.

Ingredients 

For the Cake

• 160g Butter softened
• 140g Caster sugar
• 2 Large eggs
• 200g SR flour
• 2tsp Baking powder
• 2tsp Espresso coffee powder (or more if you prefer stronger coffee flavour) 
• 100g chocolate chips

For the Coffee Syrup 

• 1tbsp Espresso coffee powder
• 2tbsp Sugar
• 3tbsp Hot water
• Coffee liqueur (optional)

Foe the Cheese filling 

• 200g Mascarponi cheese
• 2tbsp Icing sugar ( add some more to taste )
• 1tsp Vanilla extract

Method 

1. Mix the butter and sugar with a spatula.
2. Whisk the eggs into the mixture with an electric hand whisk.
3. Sift in the flour, baking powder and coffee powder, then mix in the chocolate chips.
4. Pour the mixture into a loaf tin.
5. Bake at 180c for 30-40 minutes.
6. Leave the cake outside of the oven for 10 minutes.
7. Brush the coffee syrup into the cake while it is still warm.
8. Cool the cake completely.
9. Mix the Mascarponi cheese, icing sugar and vanilla extract.
10. Slice the cake and dish up on the plate, then drop the cheese cream on top.