Butter for cake pan
3 large cage-free eggs
3/4 cup evaporated cane juice
1/2 cup all-purpose flour
2 tablespoons Ghirardelli cocoa powder
1 tablespoon finely ground espresso coffee
1teaspoon baking powder
1/8 teaspoon salt
Directions:
Place oven rack in the center of the oven and preheat oven to 350 degrees.
Butter an 8-inch round cake pan. In an electric mixer, whip eggs and cane juice until light and foamy. In a separate bowl mix flour, cocoa powder, ground coffee, baking powder and salt with a whip until well blended.
With your mixer on low speed, add flour mixture to egg mixture until well incorporated. Pour batter into the buttered cake pan. Bake for about 30 minutes or until a paring knife inserted in the center comes out clean. Remove from oven and place on a cake rack until the cake is room temperature. Carefully remove from pan: run a knife around the edge and flip over onto a cutting board or counter top. Tap the bottom gently until it drops. Let rest.
For the filling:
1 cup Mascarpone cheese
1 tablespoon Kahlua, coffee flavored liquor
1 tablespoon finely ground espresso coffee
Directions:
Place all ingredients in a mixing bowl and mix until well blended and smooth. Set aside and hold at room temperature.
For the glaze:
1/2 cup heavy cream
1 tablespoon Kahlua, coffee-flavored liquor
5 1/2 ounces semi-sweet Ghirardelli chocolate, rough chopped
1 tablespoon Ghirardelli cocoa powder
Place cream, Kahlua and chocolate in a non-reactive bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth. Take off heat and hold.
To assemble cake:
Cut cake in half, horizontally. Spread mascarpone filling over lower half and cover with top half of cake. Pour the glaze over the top and spread evenly over the top of the cake. Place cocoa powder in a sifter and sift evenly over the top of the cake.
To serve:
Slice into 8 wedges and serve immediately.