TODAY Food Club

Ingredients

¾ cocoa powder1 ¾ cup all-purpose flour2 tsp. espresso powder1 tsp. salt1 ½ tsp. baking powder1 ½ tsp. baking soda2 eggs½ cup vegetable oil1 ¾ cups granulated sugar½ cup milk½ cup Irish cream1 tsp. vanilla extract1 cup hot coffee8 ounces (1 cup) unsalted butter2 ½ cups powdered sugarPinch of salt2 tsp. Trablit (coffee extract) or 1 Tbsp. espresso powder5 Tbsp. + 1 tsp. Irish cream4 ounces heavy cream4 ounces mascarpone - I recommend Vermont Creamery¼ cup powdered sugar⅛ tsp. espresso powder¼ tsp. vanilla bean paste 1 Tbsp. Irish cream2 ounces dark chocolate, such as Callebaut dark¼ cup heavy cream½ Tbsp. unsalted butter 1 ½ tsp. Jameson Irish whiskey

Instructions

Preheat oven to 350 degrees. Line bottoms of 3 (8") cake pans with parchment rounds and spray with nonstick cooking spray.In a medium bowl sift together cocoa powder, flour, espresso powder, salt, baking powder and baking soda. Set aside.In the bowl of an electric mixer fitted with the whip attachment, whip eggs and vegetable oil on medium speed for about 3 minutes until combined. Slowly add in sugar, continuing to mix on medium speed for about 4-5 minutes until mixture gets pale in color.Reduce speed to low and mix in milk, Irish cream and vanilla extract.Add in dry ingredients and mix on low speed just until combined, scraping down the bowl as needed.Pour in coffee and stir to combine.Divide batter evenly into prepared pans. This is approximately 1# of batter in each pan.Bake cakes for 25-30 minutes until a toothpick inserted in the center comes out clean and cakes start to pull away from the sides. In the bowl of an electric mixer, mix butter on medium high speed for about 3-4 minutes.Start adding powdered sugar, ½ cup at a time so you don't have a sugar shower. Add salt.Add coffee extract followed by Irish cream, 1 Tbsp. at a time.Continue to mix buttercream on medium high speed until it is light and fluffy, scraping down the bowl as necessary. In the bowl of an electric mixer fitted with the whip attachment, or a hand mixer, whip heavy cream and powdered sugar until its starts to get frothy.Add mascarpone, espresso powder and vanilla bean paste and continue to whip until you have soft peaks.Add Irish cream and continue to mix until stiff. Bring heavy cream and butter up to a scald.Pour over chopped chocolate and let sit for about 45 seconds. Then stir mixture to combine.Stir In Irish whiskey. This is best used right away. Place first cake on a cake cardboard or cake stand.Spread half the Irish cream buttercream evenly over cake. I piped a ring of buttercream around the edge of the cake first using a piping bag fitted with a round tip. This gives a finished look to the cake, but is not necessary.Top with the second chocolate cake layer and repeat with the remaining buttercream.Top with the third chocolate cake layer. If you are preparing the cake a day ahead of time, stop at this point. Wrap it in plastic wrap so it's completely covered it and refrigerate it. When ready to finish, continue below.Make the spiked mascarpone frosting and spread on top of the cake. Note that you make this right before you use it because it is similar to using whipped cream. When you spread it on top of the cake, the less you work it, the better.Pop the cake in the fridge to allow it to set up while you prepare the ganache.Allow the ganache to sit for about 5-10 minutes so it's not piping hot when you drizzle it on the cake.When ganache is ready, drizzle it over the top of the cake with a spoon. The messier, the better!Serve right away!