Genoise Cake with Mocha Mascarpone Frosting

Grease and line the bottom and the sides of three 8" cake pans with wax paper and set aside.

• 6 large eggs
• 1 c sugar
• 1 c flour, sifted
• 1 T cornstarch
• ½ t baking powder

In a large bowl, beat the eggs with the whisk attachment on medium just until combined. Add sugar and whisk on medium-high for ten minutes until foamy and tripled in size.

Preheat oven to 350 degrees.

Sift together the flour, cornstarch and baking powder.  Fold in the dry mixture slowly and carefully with a wood spoon.  Don't overwork the batter or it will lose too much air. Pour, evenly, in the prepared cake pans and bake for twenty minutes until a toothpick centered in the middle comes out clean. Let cool on a wire rack in the pans for five minutes. Remove the cake from pans, take of the wax paper and set on the cooling rack to cool completely.

Frosting

• 4½ c mascarpone cheese
• 2½ c confectionary sugar
• ½ c espresso coffee, brewed and cooled
• 1½ c heavy cream

With the paddle attachment, mix the mascarpone on medium speed for two minutes.   Add the sugar and mix for another two minutes.  Add coffee and mix for an additional three minutes.  Add the cream and mix until combined for another three minutes.

½ c espresso coffee, brewed

Place one cake layer on decorative dish.  Brush with a third of the half cup coffee.  Spread a third of the frosting on top.  Repeat one more time. Place last cake layer on top and frost the top and the sides of the cake with the remaining frosting.  Chill at least 4 hours in the refrigerator, covered.   Cake can be stored in an airtight container in the refrigerator up to three days.

unsweetened cocoa

Dust with cocoa just before serving.