Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large bowl, whisk together 6 large eggs and 1⅛ cups white sugar until pale and triples in volume, about 6-8 minutes.

Fold in 1½ cups sifted cake flour, then add ¼ cup vegetable oil, 3 tablespoons milk, and 1 teaspoon vanilla extract.

Pour the batter into the pan and bake for 25-30 minutes until golden; let cool completely.

In a medium bowl, whisk 4 egg yolks with ¼ cup white sugar until creamy.

Gradually add 16 oz mascarpone cheese and ¼ cup amaretto, mixing until smooth.

In another bowl, whip 2 cups heavy cream until stiff peaks form, then fold into the mascarpone mixture.

For the coffee soak, combine 6 shots of espresso with ⅓ cup amaretto. Set aside to cool.

Assemble by placing one layer of cake in a pan, generously soaking, spreading cream, and repeating layers.

Finish with a layer of cream, chill for hours or overnight, and dust with cocoa powder before serving.