• Preheat oven to 325° and generously butter (2) 9 inch round cake pans and then lightly dust with flour. Cut parchment paper to fit and place in bottom of pan. Set aside.

For The Chocolate Espresso Cake

• Using a medium bowl, whisk flour, cocoa powder, baking soda and salt together, set aside.
• In a large bowl, beat butter with an electric mixture until creamy then add brown sugar and beat for approximately 2 minutes until mixture is blended and smooth.
• Add eggs one at a time beating well between additions then add vanilla.
• Add flour mixture, alternating with buttermilk in 2 additions, and beating just until blended after each addition.
• Heat water in microwave for 60 seconds, add instant espresso, stir until dissolved.
• Gradually add hot espresso mixture into cake batter beating until smooth.
• Pour batter equally into both cake pans and place on center rack in preheated 325° oven.
• Bake until toothpick inserted comes out clean, about 40 minutes.
• Remove from oven and cool on rack for 15 minutes then run a knife along the edge to loosen up the cake.
• Invert cake on rack, remove parchment paper then invert cakes upright to cool completely.

For The Mocha Mascarpone Frosting

• In a large bowl, whisk cocoa powder and espresso together.
• Using a small saucepan, bring 1 cup of whipping cream to a boil.
• Slowly pour cream over the cocoa/espresso mixture whisking until dissolved completely.
• Add remaining whipping cream and sugar to cocoa mixture, stir until dissolved.
• Place in fridge for approximately 2 hours until chilled.
• Once chilled, add mascarpone to cocoa/espresso mixture.
• Beat on low speed until smooth then increase to medium high speed and beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (DO NOT over beat otherwise the mixture will curdle).
• Before adding frosting, use a pastry brush and brush off any crumbs on the top and sides of each cake layer.
• Place first cake layer, top side up, and add a thin layer of frosting to start. Add more frosting and once desired thickness is obtained, add the second cake layer, top side up again.
• Continue to frost cake and top with chocolate curls, optional.