Ingredients:
For the cake:
Cooking spray or soft butter, for greasing
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
2 large eggs, room temperature
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup neutral oil (e.g., canola)
1/2 cup brewed black coffee, cooled
For the filling:
2 cups heavy cream
16 ounces mascarpone cheese
1 package instant vanilla pudding mix
1/4 cup Marsala wine
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
To assemble:
1/4 cup brewed black coffee, cooled
2 tablespoons Marsala wine
2 tablespoons powdered sugar
2 tablespoons cocoa powder
Special Equipment:
Stand mixer
Directions:
Prep Time: 50 mins | Cooking Time: 25 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins
Heat your oven to 350°F and prepare two 8-inch round cake pans with parchment and nonstick spray or butter.
Whisk the cake flour and baking powder together in a bowl.
In a stand mixer, whip the eggs, then gradually add sugar, followed by salt and vanilla, until thick and fluffy. Incorporate the oil and coffee into this mixture.
Fold in the flour mixture just until combined, then divide the batter between the pans and bake for 20-25 minutes. Let the cakes cool.
For the filling, whip the heavy cream, mascarpone, pudding mix, Marsala, powdered sugar, vanilla, and salt until thick and fluffy. Reserve 2 1/2 cups for later and chill.
Mix additional coffee, Marsala, and powdered sugar for the soak.
To assemble, line a pan with plastic wrap, place one cake inside, brush with half the soak, sprinkle cocoa, add most filling, another cocoa layer, then the second cake, and the rest of the soak. Chill for at least 2 hours.
Invert the cake to serve, spread the reserved filling on top, and dust with cocoa.
Servings: 8-10 | Nutrition per Serving: 677 Calories, 51g Fat, 49g Carbs, 6g Protein