Preheat oven to 180°C Line 2 x 20cm round cake tins.
Sift cocoa with spices, putting aside 3 tsp of the spice mixture. Combine the remaining mix with 200ml boiling water.
Using an electric mixer, beat the butter and sugar until pale and fluffy, then beat in the eggs.
Sift over the flour bicarbonate of soda and baking powder, then add the spice and water mixtrue and fold in to combine.
Divide the cake batter evenly between the 2 tins smoothing the top. Bake for 20 minutes Cool the cakes in the tin for 15 mins before turning out to cool.
For the coffee cream, using an electric mixer whish cream and sugar to soft peaks, then stir in the ground coffee.
To assemble, spread the top of 1 cake with the cream then sandwich with the 2nd cake.
Sprinkle the top of the cake with the reserved spice mixture.