1 1/4Cupgluten free 1-1 flour mixwith xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
1/2Cuparrowroot starch
3/4Cup sweet rice flour
1tspbaking soda
1 1/2tspbaking powder
1/2tspsalt
1/2Cupmilk
For the chocolate cake layers:
3large eggs
3/4Cupsour cream
3/4Cupcanola oil
2tspvanilla extract
1 3/4Cupwhite sugar
1Cupgluten free 1-1 flour mixwith xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
1/2Cupsweet rice flour
1/2Cuparrowroot starch
3/4Cupdutched cocoa powder
1tspbaking soda
1 1/2tspbaking powder
3/4tspsalt
3/4Cuphot coffee
2ozsemi-sweet chocolate chips
For the whipped ganache:
24ozmix of good quality milk and dark chocolate
2Cupsheavy cream
1/4tspsalt
1/2Cuppowdered sugar
For the mascarpone whipped cream:
2 1/2Cupsheavy cream
16ozmascarpone
1-2Tbsppowdered sugar
1tspvanilla extract
For the coffee buttercream:
3Cupssalted butterroom temperature
4-6Cupspowdered sugar
1/4Cupheavy cream
1/4Cupinstant coffee granules
pinchsalt
For the vanilla buttercream:
2Cupssalted butter
3-4Cupspowdered sugar
3tspvanilla extract
For the construction:
1/2Cupheavy cream
1Cupsemi sweet chocolate chips
1Cuphot coffee
1/2Cupcoffee liqueur (not Kahlua)
Extra dutched cocoa powder
Instructions
To make the cakes:
First, preheat the oven to 350° Fahrenheit and line your four 9-inch round cake pans with a circle of parchment paper and cooking spray, then set aside. Make the vanilla cake layers first. Whisk the eggs, sour cream, oil, vanilla, and sugar until smooth and thicker. Add the flours, starches, baking powder and soda, salt, and milk and whisk until smooth, then pour the batter into two of the prepared pans.
Then make the chocolate cake layers. Add the chocolate chips into the hot coffee and stir until melted/combined. In the same empty bowl, whisk the eggs, sour cream, oil, vanilla, and sugar until smooth. Add in the flour, starches, cocoa powder, baking powder and soda, and salt and whisk to combine. Finally, add in the coffee + chocolate mixture and stir until fully mixed. Pour the batter into the two remaining cake pans and then bake all four cakes for 25-35 minutes or until a knife or skewer inserted into the center of the cakes comes out clean. Let cakes cool completely before turning out.
Make the fillings and frostings:
First, make the whipped ganache. Heat the two cups of cream in the microwave for 1-2 minutes or until very hot, remove, and pour over the 24 oz of chocolate in a medium mixing bowl and let sit for 2-3 minutes, then whisk until all chocolate has melted. Refrigerate until cool (about 40 minutes), stirring every 10 minutes. Once cool, start beating the ganache with an electric mixer until smooth, and add in the powdered sugar and salt and beat until thick and fluffy. It should be spreadable. Set aside (do not refrigerate) until using. Scoop into a piping bag and cut a 1/2 in tip.
Then make the coffee wash (in the construction section). Stir together the 1 cup of coffee with 1/2 cup of coffee liqueur and set aside.
Then make the mascarpone whipped cream. Using an electric mixer, beat the mascarpone until smoother, then add in the cream slowly, beating in between additions until the mascarpone has liquified and then the whole mixture forms soft peaks. Add in the powdered sugar and vanilla and beat until stiff peaks form. Store in the fridge until using.
Then make the coffee and vanilla buttercreams. For each flavor, beat the butter in a medium bowl until fluffy, then add 1-2 cups of powdered sugar and beat until smooth. For the vanilla, add in the vanilla and the remaining powdered sugar and beat until smooth. Add a tablelspoon or two of cream if the frosting is too thick/not spreadable. For the coffee buttercream, dissolve the instant coffee granules in the cream and then add to the butter + powdered sugar and beat until smooth and spreadable.
Construct the cake:
Slice off the top bump of the cake layers so each layer is flat, then apply the coffee + coffee liqueur wash to each cake layer generously. Then place one vanilla cake layer on your cake board, Pipe a rim of the whipped ganache around the edge of the cake, fill with coffee buttercream and mascarpone whipped cream, then add the chocolate cake layer and repeat until the entire cake is stacked. Add the remaining whipped ganache as the crumb coat, and then freeze for 30-45 minutes until set. Remove and apply the remaining coffee buttercream as the final frosting layer, and freeze again.
Make the chocolate ganache for the drip. Heat the 1/2 cup of cream for one minute in the microwave, then add the chocolate chips and stir until melted, then pour ganache into a piping bag and chill in the fridge for 10 minutes or until room temp (not until firm).
Remove the cake from the freezer and apply the chocolate drip to the top edge of the cake and the remaining ganache on top of the cake. Finally, add the remaining vanilla buttercream in piped dollops to the top of the cake and dust with cocoa powder. Freeze entire cake to set and then let thaw to room temp before serving!