INGREDIENTS For Chocolate Cake: – 1 cup unsweetened cocoa powder – 1 cup brewed coffee, hot – 1/2 cup sour cream – 1 teaspoon vanilla – 1 cup unsalted butter, room temperature – 1 cup granulated sugar – 1/2 cup light brown sugar, packed – 3 large eggs, room temperature – 1 1/2 cups all-purpose flour – 1 teaspoon baking soda – 1 teaspoon kosher salt For Dalgona Coffee Filling & Frosting: – 1/4 cup instant coffee – 1/4 cup granulated sugar – 1/4 cup boiling water – 1/2 cup mascarpone cheese, stirred until smooth – 1 cup heavy cream – 1 tablespoon powdered sugar

 Preheat the oven to 350°F. Butter two 8-inch round cake pans. Sprinkle about ½  tablespoon of flour in each pan, tapping the sides of the pan while tilting it slowly in a circle to spread the flour evenly over the butter. Tip the pans over the sink, one at a time, to tap out any excess flour. Set aside

Prepare the Chocolate Cake: – In a medium bowl, whisk together the cocoa powder, brewed coffee, sour cream, and vanilla to make a shiny fudge. Set aside. – In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. – Add the granulated and brown sugars and continue beating until fluffy, then beat in the eggs one at a time, mixing well between each addition. – In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl with a spatula as you go. – Divide the batter evenly between the prepared cake pans and bake for 25 - 28 minutes. Continue baking until toothpick comes out clean. – Let the cakes cool in their pans for 10 minutes before turning them out on a wire rack to cool completely before frosting.

Prepare the Dalgona Coffee Frosting: – In the bowl of a stand mixer, add the instant coffee, sugar and boiling water. Whisk by hand for 30-60 seconds until the mixture begins to thicken a little and get frothy and has increased in volume. – Switch to whisking with the stand mixer using the whisk attachment. Whisk on medium to high speed for a few minutes until stiff peaks form and the coffee is a light brown color. – Scrape gently into a clean bowl and set aside. Wipe out the mixing bowl and add to it the mascarpone, heavy cream and powdered sugar. – Whisk, starting on low speed and gradually increase speed, until mixture is light and fluffy, about 1-2 minutes. – With the mixer off, scrape the whipped Dalgona coffee into the whipped mascarpone and whisk on medium speed for 30-60 seconds to combine evenly

Fill and Frost the Cake: – Be sure the cakes have cooled completely before filling and frosting. – Level both cakes by trimming the domed top off with a serrated knife or with a cake leveler. – Frost one layer with about ½ the Dalgona coffee frosting. – Top with the second cake layer and frost the top with the remaining coffee frosting. – Garnish with chocolate shavings and serve.