Ingredients

• 1 large tub of mascarpone
• 1/3 cup of unsweetened cocoa
• 1 cup of powdered sugar
• 2.5 cups of whipping cream

Instructions

1. Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy.
2. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't over-whip the mixture.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, at room temperature, lightly beaten
• 1 cup strong, hot black coffee or espresso
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• For the Frosting:
• 5 large egg whites )
• 1-1/4 cups granulated sugar
• 1 pound unsalted butter, softened, cut into cubes
• 2 teaspoons pure vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350 F. Prepare 3 x 8" cake pans with butter and flour or parchment paper.
2. In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed.
3. Divide among prepared pans. Batter will be liquid.
4. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to over bake.
5. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
6. For the Frosting:
7. Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
8. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
9. Add vanilla and salt and mix well.
10. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
11. Can freeze for up to 6-8 weeks

Notes

Ingredients

• 1 tub of mascarpone
• 1/5 cup of unsweetened cocoa
• 1 cup of powdered sugar
• 2.5 cups of whipping cream

Instructions

1. Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't overwhip the mixture.

Notes

Ingredients

• 1 1/2 cups unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 3 cups sugar
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 1/2 cups hot water

Instructions

1. Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes. The batter will be quite liquid.
3. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean.
4. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up..
5. Frost with icing of choice