Torte chocolate and vanilla cakes into two even layers and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add 3 cups of the Italian buttercream and the espresso powder and mix on low speed until the espresso is fully incorporated. Set aside. Place one layer of the vanilla-bean cake onto an 8-inch cardboard round, drizzle 1/2 cup of the coffee onto the cake layer, and let it soak into the cake. Spoon 11/2 cups of the espresso buttercream on top and spread evenly using an offset spatula. Place a chocolate cake layer on top and drizzle 1/2 cup of the coffee onto the cake. Pour a thin layer of the ganache on the cake and spread evenly with a spatula. Spoon 11/2 cups of the espresso buttercream on top of the ganache and spread out evenly.
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