Happy New Year!! I’m back after some days of not baking at all. I hope you all are doing well and that we all have a better year.

January is my birthday month. I’ll turn 38 on the 14th. I was hoping to spend my birthday in Peru with my parents but again… COVID gets in the middle of my plans. I really don’t have any plans for my birthday so I decided to bake a couple of cakes during January to celebrate.

This cake has 2 soft vanilla cake layers. After baked, I brushed some homemade espresso syrup on top. Covered with a delicious espresso mascarpone cream filling and frosting.

Video for this recipe is on my Instagram @pastry_tales

Let’s start with the recipe.

Yield 2 layer cake (9 inch)

Ingredients

For the cake

2 cups cake flour

2 teaspoons baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter at room temperature

1 cup white granulated sugar

3 large eggs at room temperature

1 large egg yolk

1 and 1/2 teaspoons vanilla extract

3/4 cup buttermilk or milk at room temperature

For the espresso concentrate

2 tablespoons instant espresso powder. I used this brand

2 tablespoons hot boiling water

For the espresso syrup

1/2 cup water

1/3 cup white granulated sugar

2 tablespoons coffee liqueur. I used Kahlua

For the mascarpone cream frosting and filling

1 8-ounce container mascarpone cheese

1/2 cup powdered sugar, sifted

1 and 1/2 tablespoons coffee liqueur. I used Kahlua

1 cup heavy whipping cream

mini chocolate chips or some chocolate for you to shave with a grater

For decoration

cocoa powder

chocolate covered espresso beans (optional)

Directions

For the cake

1.- Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.

2.- In a small bowl, sift together the cake flour, baking powder, baking soda, and salt.

3.- Using a mixer, beat the butter on medium speed until soft and creamy, for about 3 minutes. Then, add the sugar and beat for another 3-4 minutes.

4.- Add the eggs one by one, and then the yolk, beating for 30 seconds after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled.

5.- Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.

6.- Bake for 28 to 30 minutes. When fully baked, the cakes will be slightly golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Let them cool completely before frosting.

For the espresso concentrate

In a small bowl, mix the espresso powder and hot water. Set aside and let it cool completely.

For the espresso syrup

1.- Add water and sugar to a small sauce. Bring it to a boil. Turn off the heat.

2.- Pour this hot water-sugar mixture into a measurement cup or small bowl . Add coffee liqueur, 1 and 1/2 tablespoons of the espresso concentrate. Mix and set aside.

For the mascarpone cream frosting and filling

1.- In a medium size bowl mix mascarpone cheese, sugar, vanilla extract and coffee liqueor. Mix until smooth. Set aside.

2- In a bigger bowl and using a mixer, mix your heavy whipping cream until stiff peaks.

3.- Add 1/3 of your cream to your mascarpone mixture and mix until all is well combined. Then, add the rest of the the cream and fold it nicely and gently until all is well combined. Place this bowl into the fridge until ready to use.

Now, let’s assembly the cake.

1.- Place one cake layer on top of a plate. Brush a good amount of your espresso syrup on top. Let it soak for about 5 minutes.

2.- Spread a good amount of frosting on top of that soaked layer. I used about 1 and 1/4 cup of frosting.

3.- Shave some chocolate on top or sprinkle mini chocolate chips

4.- Grab the second layer and brush one side with the syrup. Place it on top of the other layer (soaked side looking down) and brush the other top with the syrup.

5.- Now, add one more tablespoon of the espresso concentrate and mix it in with a spatula. Taste it and see if you want to add more.

6.- Frost the top and sides of your cake.

7.- Refrigerate for a couple of hours. Before serving, dust some cocoa powder on top. Also, you can decorate with chocolate covered espresso beans.

Keep this cake in the fridge until ready to serve.

Enjoy!