Ingredients:

  • 1 cup (240ml) freshly brewed strong coffee
  • 1/4 cup (60ml) coffee liqueur (e.g., Kahlúa)
  • 2 tablespoons (30ml) granulated sugar (40g)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon (15ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, plus 4 large egg yolks, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 6 large egg yolks
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (120ml) heavy cream
  • 1 pound (450g) mascarpone cheese, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) unsweetened cocoa powder

Instructions:

  1. Prepare the Coffee Syrup: Combine coffee, liqueur, and sugar in a saucepan. Simmer until sugar dissolves. Let cool completely.
  2. Bake the Sponge Cakes: Preheat oven to 350°F (175°C). Grease and flour cake pans. Whisk together flour, baking powder, and salt. Cream together butter and sugar. Beat in eggs and yolks, then vanilla. Alternately add dry and wet ingredients (milk), beginning and ending with dry. Divide batter evenly among pans. Bake until a toothpick inserted into the centre comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  3. Make the Mascarpone Filling: In a heat proof bowl set over a pan of simmering water, whisk together egg yolks, sugar and salt. Cook until mixture is pale and thick, whisking constantly. Remove from heat and beat until cool. In a small saucepan, bring cream to a simmer, then add to the egg yolk mixture. Transfer to a bowl and let cool completely. Stir in mascarpone cheese and vanilla extract until smooth and creamy.
  4. Assemble the Cake: Level the cake layers. Place one layer on a serving plate. Brush generously with coffee syrup. Spread with half of the mascarpone filling. Repeat with the second layer and remaining filling. Top with the final cake layer, and brush with coffee syrup.
  5. Chill: Chill the cake for at least 30 minutes to allow the flavors to meld.
  6. Dust and Serve: Dust the top of the cake generously with cocoa powder before serving.