Combine Natvia, flour, almond meal, melted butter, milk and instant coffee in a bowl. Whisk together until thoroughly combined.
Pour half the batter into a greased and lined 20cm cake tin. Bake for 20-25 minutes until a skewer inserted comes out clean. Stand for 5 minutes and remove from the tin onto a wire rack to cool. Repeat with the remaining batter.
Once the cakes are cooled, sandwich them together with ½ the mascarpone. Top the cake with the remaining mascarpone and sprinkle over the chocolate and coffee beans.