Ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- salt
- unsalted butter, softened
- large eggs, room temperature
- whole milk
- vegetable oil
- vanilla extract
- strong brewed espresso
- granulated sugar for syrup
- dark rum or Amaretto
- mascarpone cheese, cold
- heavy whipping cream, cold
- powdered sugar
- vanilla bean paste
- unsweetened cocoa powder
- dark chocolate shavings
Instructions:
- Preheat oven to 350°F (175°C). Cream the softened butter and 300g sugar until light and airy.
- Gradually incorporate the eggs one at a time. Alternately add the dry ingredients (flour, baking powder, salt) with the liquid ingredients (milk, oil, and vanilla extract) until just combined.
- Divide the batter equally between two greased 8-inch round cake pans. Bake for 28–32 minutes until the tops are golden brown and springy.
- Prepare the coffee soak by whisking together the brewed espresso, 50g sugar, and rum until the sugar is dissolved. Set aside to cool.
- In a chilled stand mixer bowl, combine cold mascarpone, heavy cream, powdered sugar, and vanilla bean paste. Whip on medium-high speed until stiff peaks form and the frosting is stabilized.
- Slice the cooled cake rounds horizontally to create four layers. Place the first layer on a plate, brush generously with the espresso syrup, and spread a layer of mascarpone frosting. Repeat for all layers.
- Frost the exterior of the cake and dust the top heavily with cocoa powder using a fine-mesh sieve. Garnish with dark chocolate shavings.