Preheat oven to 325°F/165°C. Grease 3 x 8"cake pans and line the bottom with parchment paper. Grease the top of the parchment paper.
In a small bowl, mix the flour, salt and baking powder. Set aside
In a larger bowl, using a stand mixer or handheld electric mixer, beat the eggs, vanilla, sugar and almond extract until thick and gold, about 2-3 minutes at medium-high speed
Add the dry ingredients to the large bowl and mix just enough to combine.
In a small saucepan over medium heat, simmer the milk. Once it has started to simmer remove from heat and add the oil and butter. Stir until all the butter has melted
Turn the mixer on a low speed, and slowly pour in the milk mixture. Combine until the mixture is smooth.
Divide the batter evenly among the three pans (605g each). Bake the cakes for 35-40 minutes, you'll know they're ready when a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes before taking them out of their pans, and leave to cool completely on a wire rack.
Make Coffee Syrup
In a measuring jug, mix together the coffee, brandy and sugar until the sugar has completely dissolved. Let it cool to room temperature.
Make Coffee Ganache
Place the chopped chocolate in a heat-safe bowl. Bring the cream to a simmer over medium heat and pour over the chocolate, along with the hot coffee. Let it sit for 10 minutes then whisk until smooth. Let cool to room temperature.
Make Buttercream
In the bowl of a stand mixer with a paddle attachment, beat the butter and mascarpone together until combined. Set the mixer to low, and slowly pour in the sifted icing sugar. Increase the speed to medium high until smooth. Add the vanilla extract, almond extract and salt. Beat on medium/high until light and fluffy. Use immediately.
Assemble
On a cake stand or plate, place the first cake layer down and soak the top with some of the coffee syrup. Pipe a barrier around the edge of the cake with the mascarpone, then using an off-set spatula, spread half of the coffee ganache. Repeat with the next layer. For the third cake, soak with the coffee syrup and then put the cake in the fridge for 10 minutes.
Take the cake out and do a crumb coat around the edges and top. Put back in the fridge to chill for 5-10 minutes.
Using a star tip, pipe concentric circles on top of the cake and then sift cocoa powder on top.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: Keep the cake in the fridge for up to 4 days.