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1
Heat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
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2
In a bowl, combine the coffee and cocoa powder and whisk until smooth.
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3
Add 1 cup cold water and whisk until combined.
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4
In a separate bowl, sift together the flour, baking soda, salt, and baking powder.
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5
Set aside.
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6
Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy.
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7
Continue beating at medium speed while slowly adding the eggs and vanilla.
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8
Scrape down the sides of the bowl as necessary.
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9
Add the dry ingredients to the butter mixture alternately with the cocoa mixture until well combined.
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10
Pour into the prepared cake pans and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
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11
Allow to cool 10 minutes in the cake pans, then turn out onto wire racks to cool completely.
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12
Whisk the mascarpone, cream, and sugar until stiff peaks form.
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13
Gently fold in the cookie bits using a rubber spatula.
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14
Set aside.
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15
Melt the chocolate in a double boiler over low heat; set aside to cool.
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16
Combine the butter, cocoa powder, and powdered sugar and beat until smooth.
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17
Scrape down the sides of the bowl, and add the vanilla and cooled chocolate.
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18
Beat until well incorporated.
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19
Set aside at room temperature.
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20
Trim both of the cake layers with a serrated knife until flat and uniform.
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21
Place one cake layer on a cake stand or platter, trimmed side up.
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22
Using a spatula, spread all of the mascarpone cream on top of the cake layer.
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23
Place the second layer directly on top, trimmed side down.
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24
Spread the chocolate buttercream over the top and sides of the cake, swirling it decoratively.
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25
Using your hands, lightly press cookie crumbs onto the bottom inch of the sides of the cake, creating a cookie crumb border.
