ingredients

for the chiffon cake (makes three 9" round thin layers or three 6" thick layers):

• 4 eggs, separated

• (optional) 1 extra egg white

• 100g granulated sugar

• 80g milk

• 50g oil (I used vegetable oil)

• 1 tsp vanilla extract

• 84g all-purpose flour (alternatively, use 100g cake flour and remove cornstarch)

• 15g cornstarch

• 1 tsp baking powder

• 1 tsp cocoa powder

for the brownie ganache cake:

• 3/4 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 1/4 tsp kosher salt

• 1 cup granulated sugar

• 1/2 cup egg whites

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

• 1/2 cup milk

• 1 cup dark or semi-sweet chocolate, either chips or chopped finely

for the espresso mascarpone whipped frosting:

• 1-1/2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 16oz mascarpone cheese

• 1 tsp instant espresso powder

for assembly:

• 2 shots of freshly made espresso

steps

for the chiffon cake:

1. Separate the egg whites and yolks into two large mixing bowls (put the egg whites into your stand mixer bowl if using one which I'd highly recommend). Set the yolks aside.

2. Whisk or beat the egg whites until frothy. Sprinkle in the sugar 1 spoonful at a time as you continue to whisk the egg whites until they reach stiff peaks.

3. Preheat the oven to 350F.

4. In the bowl with the egg yolks, add milk, oil, and vanilla extract. Mix until thoroughly combined. In a separate small mixing bowl, add the flour, cornstarch, and baking powder. Whisk until evenly mixed and then add this into the egg yolks mixture. Fold until no flour clumps remain and mixture is smooth.

5. Add 1/3 of the egg yolk-flour mixture into the egg whites mixture. Fold gently until mostly mixed. Add the rest of the egg yolk mixture in and repeat until no streaks remain.

6. Prepare your cake tins by cutting parchment paper rounds to fit the bottoms. Do not oil the tins. 

7. Divide and pour the cake batter evenly into the tins. For the chocolate chiffon layer, I added cocoa powder into the last 1/3 of the batter before pouring it into my final cake tin. You may use a spatula to spread it out if making thinner layers like I did. Tap the tins on the counter 2-3 times to get larger air bubbles out.

8. Bake until the tops are lightly golden brown - for ~20-25 minutes if making thinner cakes, or ~25-27 minutes if making thicker cakes.

9. Turn pans upside down on wire rack to cool without deflating. Once cooled, use a spatula or knife to run around the edge and turn out to release the cakes. If not assembling same day, gently wrap in 2 layers of plastic wrap and place in fridge until assembly.

for the brownie ganache cake (similar to the cake pop method):

1. Preheat oven to 350F. 

2. In a large mixing bowl, combine the egg whites, sugar, vegetable oil, and vanilla. Whisk well.

3. In a separate medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk well.

4. Add the flour ingredients into the egg white mixture. Use a spatula to fold until just combined. Do not overmix.

5. Pour into a greased cake tin. Bake for 15-20 minutes until a toothpick or cake tester comes out clean. Don't worry if this cake seems too dry or dense.

6. Let it cool.

7. In a heatproof bowl, warm the milk in a microwave ~30-60s. In a large mixing bowl, add the chocolate. Pour the warm milk over the chocolate until the chocolate is all covered. Cover the bowl with plastic wrap and let sit 5 minutes.

8. Whisk until the chocolate and milk are completely combined and no chunks of chocolate remain. Crumble the cooled brownie cake into this mixture. Combine until a dense, moist cake mixture is formed.

9. Line two cake tins with plastic wrap. Place one piece of round parchment paper on the bottom of each. Divide the cake mixture into the two tins and press to mold and form the rounded layer. Once formed, wrap the plastic wrap over and around the cake. Place the layers into the fridge to set until ready for assembly.

for the whipped frosting:

1. On the day of assembly, prepare the frosting.

2. To a large mixing bowl or stand mixer, add mascarpone cheese and heavy whipping cream. Whisk until soft peaks. Add powdered sugar, vanilla, and espresso powder, and continue to whisk to stiff peaks.

for assembly:

1. I alternated by adding brownie ganache cake, chiffon cake, chocolate chiffon cake, brownie ganache cake, chiffon cake, with frosting in between each layer. I brushed each chiffon cake layer with freshly made espresso.

2. After smoothing a base layer of mascarpone whipped frosting on the assembled cake, I added the remaining frosting to a piping bag with a Wilson 2D piping tip. I then added flowers all around and painted a few decorations with the remaining fresh espresso.