Wm Suite Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper; lightly flour the sides. Bring buttermilk and eggs to room temperature if chilled (about 20–30 minutes).

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined and without lumps.

Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth.

Make batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Slowly pour in the hot brewed coffee while stirring — the batter will be thin. Mix until smooth but avoid overmixing.

Bake: Divide the batter evenly between the two prepared pans (use a scale or measure by eye). Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Cool: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack. Remove parchment and allow layers to cool completely (at least 1 hour) before assembling.

Heat cream: Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream until it just begins to simmer (do not boil).

Make ganache: Pour the hot cream over the chocolate and let rest 1 minute. Stir gently from the center until glossy and combined. Stir in the butter and corn syrup, if using, until smooth. If the ganache seems too thin to spread, let it cool at room temperature 20–30 minutes; it will thicken.

Chill to spreading consistency: Cover the ganache with plastic wrap directly on its surface and chill in the refrigerator for about 20–30 minutes, checking every 10 minutes. It should be spreadable but not rock-solid for layering.

Beat mascarpone: In the bowl of a stand mixer fitted with the paddle or whisk attachment (or using a handheld mixer), beat the chilled mascarpone on low speed for 30–45 seconds to loosen it, avoiding overbeating which can make it grainy.

Add cream and sugar: Add the cold heavy cream, powdered sugar, vanilla, and orange zest (if using). Beat on medium speed until soft peaks form and the mixture is light and spreadable — about 1.5–2 minutes. Stop early if the mixture looks loose; you want a stable but soft frosting.

Taste and adjust: Taste and add up to another 1–2 tablespoons of powdered sugar if you prefer a sweeter, firmer frosting. Chill briefly if it becomes too soft to spread (10–15 minutes).

Level layers (optional): If the cake layers domed in the oven, use a serrated knife or cake leveler to trim tops so they are flat and even for stacking.

First layer: Place one cake layer on a serving plate or cake board. Spread about 3/4 cup to 1 cup of the chilled ganache evenly over the top, leaving a small margin at the edge so the frosting seals the sides.

Middle and top layers: Place the second cake layer on top and press gently to adhere. If you have three thin layers (optional: you could split each 9-inch layer horizontally), repeat with additional ganache layers as desired.

Crumb coat: Using about 1 cup of the mascarpone frosting, apply a thin crumb coat around the top and sides of the stacked cake to lock in crumbs. Chill the cake in the refrigerator for 15–20 minutes until slightly firm.

Final coat: Apply the remaining mascarpone frosting smoothly over the top and sides with an offset spatula. Take care not to overwork the mascarpone to avoid graininess.

Garnish: Sprinkle dark chocolate shavings over the top, lightly dust with espresso powder if using, and finish with a tiny pinch of coarse sea salt to balance flavors. Refrigerate the finished cake at least 30 minutes before serving to set the ganache and frosting, but serve at room temperature (remove from fridge 20–30 minutes before slicing) for best texture.

Storage: Store covered in the refrigerator for up to 3 days. Because mascarpone is dairy-forward, keep chilled when not serving.