Ingredients

The following ingredients have 4 Servings
  • 6 large eggs (room temperature)
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 1 1/2 cups whole milk
  • 3 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 16 ounces mascarpone cheese (room temperature)
  • 4 cups powdered sugar
  • 3 cups heavy cream (divided)
  • 1/2 cup brewed espresso (or strong coffee)
  • 2 tablespoons dark rum (I use Meyer’s)
  • 2 tablespoons granulated sugar

Instruction

  • Preheat the oven to 350°F. Grease three (3) 8-inch round cake pans, then dust with flour. Set aside.
  • Using a stand mixer fitted with the whisk attachment, whisk eggs for 1 minute until frothy. If you don’t have a stand mixer, use a high powered electric hand mixer at the highest speed.
  • Add granulated sugar and whisk on high for 10 minutes - the egg mixture will become thick and noticeably light in color. Set aside.
  • In another mixing bowl, beat together softened butter and oil until well combined and smooth. Add in vanilla extract and almond extract and mix until combined.
  • Working with the mixer on low speed, add milk to the butter mixture, a little at a time. Continue beating until smooth and fluffy.
  • In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Add one half of the flour mixture to the thick and fluffy egg mixture. Incorporate with a wooden spoon, stirring until barely combined. Add one half of the butter/milk mixture and stir briefly to combine. Add the remaining flour mixture and then the remaining butter mixture and stir until the batter is combined - do not overstir.
  • Divide the cake batter between the 3 prepared pans. Bake for 22-25 minutes, or until the cakes pull away from the edges of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.
  • Remove pans from the oven and cool cakes in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool the rest of the way.
  • Lightly beat the mascarpone until smooth. Mix in the powdered sugar just until combined.
  • In a separate bowl (or the bowl of a standing mixer), whisk 2 cups of heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until combined into a fluffy frosting. Set aside.
  • In a small bowl, whisk together espresso syrup, rum, and sugar.
  • Trim the cooled cakes to level the tops.
  • Brush all three cake tops liberally with the espresso syrup mixture until it is gone.
  • Place the first cake layer on a serving platter or cake plate. Mound some of the frosting on top of the cake and spread to the sides to form a thick layer of filling.
  • Stack the second cake layer on top of the frosted layer. I like to flip the cake so it is top side down, so that the top is nice and flat for the next layer of frosting.
  • Continue layering frosting and cake layers to assemble the three layer cake.
  • Press the top down to seal the layers together and spread any filling spilling out the sides smooth with an offset spatula.
  • Mound the remaining frosting on top of the cake and spread it out and down the sides to completely frost the cake.
  • In bowl of mixer, whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with your favorite open piping tip and pipe a decorative border around the top.
  • Dust the cake with cocoa powder. Accent with espresso beans if desired, slice and serve.