Directions

1. Preheat the oven to 356 °F. Butter the three 8-inch cake pans, and sprinkle with flour.

For the Vanilla Batter:

1. Using an electric whisk or mixer, whisk the butter, sugar, baking powder, salt, and vegetable oil in a large bowl.

2. In a different container, beat the egg whites, whole egg, and vanilla together. Slowly add this to the butter and sugar mixture while mixing at medium-low speed. Alternatingly add flour and yogurt, starting with the flour. Mix well until fully incorporated.

3. Distribute the batter evenly into the three cake pans.

For the Chocolate Batter:

1. Using an electric whisk or mixer, whisk the flour, sugar, baking soda, baking powder, cocoa, espresso powder, and sugar in a large bowl. Tip the butter and whisk at medium speed until the texture is sandy. Pour in the vanilla and vegetable oil.

2. Mix the coffee with milk and add the mixture gradually to the batter at a low speed. Increase to medium-high and add the eggs one at a time.

3. Pour the chocolate batter irregularly into the three pans to create a random pattern with the vanilla batter. Swirl the cake batters using a spatula or knife.

4. Bake for 24-26 minutes or until a stick returns clean when poked in the middle of the cake.

For the Kahlua Soak:

1. Combine aqua and sugar in a saucepan over medium heat. Dissolve the sugar and remove it from heat, then add the Kahlua. Let the soak cool.

For the Frosting:

1. Combine the espresso powder and chopped chocolate in a small bowl. Bring the cream to a low boil before pouring it over the ingredients in the bowl. Allow for 2 minutes before stirring or whisking until smooth. Mix in 1 tbsp Kahlua and leave aside to chill while creating the buttercream.

2. In a medium saucepan, mix the sugar, salt, and half of the water and bring to a boil, stirring constantly. Boil without stirring for 3 to 5 minutes, or until the syrup reaches 240 °F, then pour into a stand mixer's bowl. You can check the syrup’s temperature using a candy thermometer.

3. Pour the remaining tablespoon of Kahlua over the heated liquid, the remaining 1/2 cup of water, and the meringue powder. Slowly whisk in the powder until it dissolves.

4. Increase the mixer's speed to medium and beat until the mixture foams up, becomes white, and expands in volume. Increase to high and continue beating for 3 to 4 minutes or until the mixture is thick and glossy. While the mixer is running, drop a few tablespoons of butter at a time.

5. Add 1/2 cup more shortening or butter, and beat in as you proceed to morph the icing into a smooth, silky, fluffy pile. Divide the frosting into two batches and mix the cooled chocolate mixture into one batch.

For the Cake:

1. Trim the cakes’ tops if they form a dome shape. Brush all the cake sponges with 2-3 tbsp of Kahlua soak.

2. Put the first sponge cake on a serving plate and coat its top with frosting. Repeat with the other layers.

3. Frost thinly the top layer side of the cake with white frosting while the bottom part of the cake with the chocolate one. Pop in the fridge for 30 minutes.

4. Completely coat the cake with the remaining frostings, white on the top and chocolate on the bottom.