Mary's Last Letter Layer Cake

Directions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. 3

   In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract.
5. 5

   In a separate small bowl, combine the red food coloring gel and unsweetened cocoa powder to form a paste.
6. 6

   Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Fold in the hot brewed coffee until just combined, then gently mix in the red cocoa paste until streaks disappear.
7. 7

   Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
8. 8

   For the frosting, in a large bowl, beat the softened mascarpone cheese with the powdered sugar and espresso powder until smooth.
9. 9

   In a separate chilled bowl, whip the heavy cream until stiff peaks form.
10. 10

    Gently fold the whipped cream into the mascarpone mixture until just combined and light.
11. 11

    Once the cake layers are completely cool, level them if necessary. Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
12. 12

    Repeat with the remaining cake layers and frosting, stacking them carefully. Crumb coat the entire cake with a thin layer of frosting and chill for 15 minutes.
13. 13

    Apply the remaining frosting smoothly around the top and sides of the cake. Dust lightly with a sprinkle of cocoa powder before serving.
14. 14

    Chill for at least 1 hour before slicing to allow the frosting to set.