Pre-heat oven to 350°, spray a 4 x 8 inch loaf pan.

Whisk tog flour, b powder, b soda and salt in a bowl and set aside.

Beat mascarpone and sugar in a bowl with a mixer on medium speed until fluffy, approx. 3 minutes.

Add eggs one at a time, mixing after each egg, add vanilla.

Mix cocoa and espresso tog in a bowl, add water and combine

Add flour mixture and buttermilk to cream mixture alternately.

Divide batter in half, transfer half to a separate bowl. Stir cocoa mixture into half of the batter till combined.

Spoon batters alternately into prepared loaf pan. Swirl with butter knife or skewer.

Bake for 50 - 55 minutes. Using a fork or skewer, poke small holes all over the top of the bread, pour the marsala over the top. Let cool.

Espresso Spread:

8 oz mascarpone, rm temp, 2 T marsala, 2 T sugar. Mix tog in bowl till smooth, fold in chopped chocolate espresso beans till well blended, chill spread until ready to serve.