Preheat oven to 180•C.
cake:-In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
beat oil, eggs, buttermilk, and vanilla just until combined.
Stir in dry ingredients to combine.
Slowly mix in hot coffee until combined. The batter will be very thin.

Divide batter into the two prepared baking pans equally.
Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't over-bake.
I baked mine for 22 minutes. Let cool in the pan for about 20 minutes.
Then remove from pan and transfer to a cooling rack.
Let cool to room temperature.


Frosting:-beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved.
Add cooled coffee and stir.
Stir in heavy cream and mix until creamy. 


Assemble:-cut each cake in half horizontally.
Place one cake layer on a cake stand, turner or serving plate.
Take 1 cup light coffee and spring on each slice of cakes.
Spread 1/4 of the frosting over the cake. Repeat two more times.
Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.


Chocolate glaze:-Place chopped chocolate in a large heatproof bowl.
Place heavy cream,butterand corn syrup in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes.
Pour over chocolate and let stand 1-2 minutes.
Whisk until smooth, and the chocolate is completely melted.
Let stand for about 10-15 minutes.
It should drip. The longer it stands, the thicker it gets.

Remove cake from the fridge and spoon the glaze little by little around the sides and let it drip off the sided.
Then spoon or pour the rest of the glaze on top of the cake.
Place cake in the fridge for 15 minutes that the glaze gets firm needed.
Enjoy 😊
#mubinarecipes