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1
Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick spray with flour.
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2
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
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3
In a medium bowl, combine the water and espresso powder, stirring until the espresso dissolves.
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4
Add the oil and eggs, whisking until smooth.
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5
Add the espresso mixture to the flour mixture, beating at medium speed with a mixer until combined.
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6
Stir in the sour cream.
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7
Spoon the batter evenly into the prepared pans.
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8
Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes.
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9
Cool in the pans on wire racks for 10 minutes.
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10
Remove from the pans, and cool completely on wire racks.
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11
Brush each cake layer with 1 tablespoon coffee-flavored liqueur.
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12
In a small saucepan, combine the chopped chocolate and the heavy cream.
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13
Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth.
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14
Cool for 15 minutes.
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15
Spread a thin layer of the chocolate frosting and then the Mascarpone Filling over one cake layer.
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16
Top with the ladyfingers, cut-sides up, cutting to fit if necessary.
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17
Top with a second cake layer, and repeat the procedure.
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18
Top with the remaining cake layer.
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19
Spread the remaining chocolate frosting on the top and sides of the cake.
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20
Store the cake, covered, in the refrigerator for up to 3 days.
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21
In a medium bowl, beat the mascarpone and sugar at medium speed with a mixer until creamy.
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22
Add the cream, beating until the mixture thickens.
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23
Cover and chill for up to 3 days.
