Monique is not a big fan of coffee, but surprisingly loves all things mocha. And in all seriousness, this caffeinated cake packs quite a punch. Loved how the espresso shines through. For an extra dose of coffee aroma, Kahlua was called to the occassion. Monique loved the cake. I slept well ;)

Ingredients:
1 cup hot brewed coffee
3 tbsp instant espresso
3 cups unbleached all-purpose flour, plus more for the pan
2-1/2 tsp baking powder
1/2 tsp fine sea salt
2 sticks (225g) unsalted butter, chilled and cut into 1/2-inch cubes
2 cups superfine sugar
1 tsp vanilla extract
4 large eggs, at room temperature, separated

Cake syrup:
1 shot of Kahlua
1/4 cup simple syrup

1 recipe creme patissiere
1 recipe Swiss vanilla buttercream

Directions
1. Butter and flour the cake pans.
2. In a glass measuring cup, stir the brewed coffee and espresso powder together and set aside to cool.

3. Sift together flour, baking powder, and salt.
4. In a stand mixer, beat the butter on high until smooth.
5. Slowly, beat in the sugar and vanilla, scraping the sides of the bowl. Continue beating until pale and light.
6. Add in the yolks one at a time.
7. Reduce speed to low and add in the flour mixture in thirds, alternating with the coffee mixture. Begin and end with the flour mixture, beating until smooth with each addition.

6. Whisk the egg whites until soft peaks form.
7. With a spatula, stir a quarter of the egg whites into the batter.
8. Fold in the remaining egg whites.

9. Divide the batter into the cake pans, smooth the top with a spatula.
10. Bake for about one hour in an oven preheated to 350ºF until a cake tester inserted into the centre of the cake comes out clean.
11. Cool on a wire rack for 10 minutes before removing the cakes from the pans to let them cool completely.

12. Brush cake syrup on the top and sides of each layer.

13. Add Creme Patissiere between the layers, chill to set.
14. Crumb-coat with buttercream frosting, chill to set.
15. Frost and decorate as desired.