Imports Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with a paddle, beat 0.75 cups softened unsalted butter and 1.5 cups granulated sugar on medium speed for 2–3 minutes, until light and fluffy.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating briefly after each addition so they incorporate. Scrape down the bowl, then beat in 2 tsp vanilla extract.

Combine batter

With the mixer on low, add the dry ingredients in three additions, alternating with 1 cup whole milk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Bake

Pour the batter into the prepared 9-inch pan, smooth the top, and bake in the preheated oven for 30–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

While the cake bakes or cools, make the soak. In a small saucepan or bowl, combine 1 cup strong brewed espresso or dark coffee with 0.25 cups amaretto and 2 tbsp granulated sugar. Stir until the sugar dissolves. Warm gently if needed, then allow to cool to room temperature.

Once the cake is cooled, use a skewer or fork to poke holes across the top evenly. Spoon or brush the coffee-amaretto soak over the cake, using about three-quarters of the mixture so the cake is evenly moistened but not soggy. Reserve remaining soak for serving.

Bloom espresso

If using instant espresso powder, dissolve 1 tsp in 1 tbsp hot water to bloom. Allow to cool slightly.

Whip cream

In a chilled bowl, whip 1 cup heavy cream to soft peaks using an electric mixer.

Fold mascarpone

In a separate bowl, gently beat 12 oz chilled mascarpone with 0.5 cup powdered sugar, the dissolved espresso, and 1 tsp vanilla until smooth. Do not overbeat or the mascarpone may separate.

Combine

Fold the whipped cream into the mascarpone mixture in two additions until fully combined and fluffy. Taste and adjust sweetness if needed by adding additional powdered sugar 1 tbsp at a time.

Spread the frosting over the soaked cake evenly with a spatula. Chill the frosted cake for at least 30 minutes to set the frosting.

Toast almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Cool slightly.

Decorate the chilled cake: sprinkle 0.5 cup toasted sliced almonds around the edge or over the top, dust lightly with 1 tsp unsweetened cocoa powder through a small sieve, and scatter 2 tbsp chocolate shavings if desired.

Slice and serve. Serve any reserved coffee-amaretto soak on the side for guests to drizzle extra. Store any leftover cake covered and refrigerated for up to 3 days.