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1
For the espresso cake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
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2
In the bowl of an electric mixer, combine the cake mix, oil, vanilla liquor, espresso powder, vanilla extract, salt, eggs and 1 cup water.
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3
Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping the bowl with a spatula occasionally.
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4
Pour the batter evenly into the cake pans and smooth the tops with a spatula.
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5
Bake until a toothpick inserted into the center of the cakes comes out clean, 28 to 30 minutes.
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6
Cool the cakes for 20 minutes in the pans, then turn the cakes out onto a wire rack to cool completely, about 1 hour.
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7
For the caramel glass: Line a baking sheet with a silicone baking mat.
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8
Place the granulated sugar and vanilla liquor in a small saucepan and cook, without stirring, until the mixture is a deep amber color, about 5 minutes.
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9
Pour the caramel onto the prepared baking sheet and allow to cool to room temperature.
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10
Once cooled, break into shards.
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11
For the Tuscan buttercream: Place the butter in the bowl of a stand mixer and beat with the paddle attachment until light and smooth, about 1 minute.
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12
Add the powdered sugar, vanilla liquor, vanilla extract and salt and beat on low until combined, about 30 seconds; increase the speed to medium and beat until fluffy, about 2 minutes.
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13
Assembly: Place one of the cakes flat-side up on a cake stand, leveling the top of the cake with a serrated knife if necessary.
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14
Using a spatula, spread 1/4 cup of the buttercream evenly over the cake, leaving a 1/2-inch border.
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15
Place the other cake layer on top and frost the entire cake with the remaining buttercream, using the tip of the spatula to make decorative swirls in the buttercream.
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16
Press the chopped espresso beans around the outside of the cake and garnish the top with caramel glass.
