If God Ate Birthday Cake: Choc. Mascarpone Cake

• For Cake:
• 18 individual Dove Dark chocolates, unwrapped, melted, and cooled (130 grams)
• 2 cups flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking soda
• 3/4 cup butter, softened
• 1 1/2 cup sugar
• 2 eggs room temperature
• 3/4 cup mascarpone cheese
• 3/4 cup chocolate milk
• 1 tablespoon instant coffee
• 1 teaspoon almond extract
• For filling:
• 1 1/2 cups nutella
• 1 cup mascarpone cheese
• 3/4 cup powdered sugar, sifted
• For frosting:
• 2 sticks unsalted butter cut in 1/2 inch pieces and softened
• 1/2 cup mascarpone
• 18 individual Dove Milk chocolates, unwrapped, melted, and cooled(130 grams)
• 1 1/2 cups powdered sugar, sifted

1. Preparation:
2. Put oven rack in middle position and preheat oven to 350u0b0F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
3. Make Cake:
4. Sift together flour, salt, and baking soda into a small bowl. In a medium, dissolve coffee in milk. Add mascarpone and almond extract, beat until fully combined. Beat together butter and sugar in a large bowl, using an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Add chocolate and beat until combined and uniform in color, scraping down sides with rubber spatula when necessary. Reduce speed to low and add flour mixture and mascarpone mixture, alternating, using 1/3 each time, mixing until just combined.
5. Divide batter between the two cake pans, spreading evenly, and bake until edges start to pull away from pan and a wooden stick inserted in the center comes out clean, 25 to 35 minutes.
6. Cool cake layers in pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
7. Make Filling:
8. Combine nutella and mascarpone in a medium bowl, using an electric mixer with clean beaters at medium speed until fluffy. Add powdered sugar 1/4 cup at a time until fully incorporated, and light and fluffy. Refrigerate until ready to use, bringing to room temperature 30 minutes before filling cake.
9. Make Frosting:
10. Beat butter until creamy with no lumps. Add mascarpone and beat until fully combined, light and fluffy. Add powdered sugar 1/4 cup at a time, beating until fully incorporated and fluffy. Add melted chocolate, beat until uniform in color, light, and fluffy.
11. Frost cake:
12. Layer cake, using filling between two layers, then frost top and sides with remaining frosting.

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Taken from www.epicurious.com/recipes/member/views/if-god-ate-birthday-cake-choc-mascarpone-cake-1211192 (may not work)