• Preheat your oven to 350 degrees 
• Grease a 9”x13” baking dish and set aside for now 

Make the cake…

• Add 4 large eggs into a large bowl and use an electric hand mixer to whip on medium speed until bubbly
• Gradually add 1 1/2 cups of granulated sugar while continuing to mix on medium speed 
• Increase the speed to medium high and whip until pale, airy and more than doubled in volume 
• Sift 2 cups of all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon of salt over the whipped eggs and gently mix only until mostly combined (this batter will be mixed a little more later, so don’t over mix at this point)
• Place a saucepan over medium heat and add 8 tablespoons of butter and 1 cup of whole milk
• Once the milk is steaming and the butter has melted, transfer the saucepan off of the heat and whisk in 2 teaspoons of pure vanilla extract, a tablespoon of espresso powder and a tablespoon of vegetable oil 
• Add the hot milk mixture into the rest of the batter and mix until fully incorporated 
• Add the batter into the prepared baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until a toothpick will come out of the center clean
• Transfer onto a cooling rack or cutting board for now

Make the espresso soak…

• Combine 3/4 cup of hot freshly brewed coffee with 1/4 cup of granulated sugar in a cup and stir until the sugar has dissolved
• Stir in 2 tablespoons of whole milk and a teaspoon of vanilla extract 
• Use toothpicks, a fork or thin chopstick end to poke small holes all over the surface of the cake and brush the espresso soak all over the top surface of the cake
• Set the cake aside to continue cooling

Make the mascarpone frosting…

• Use an electric hand mixer to whip 8 ounces of mascarpone with 3/4 cup of heavy cream and 1 teaspoon of vanilla extract until completely combined 
• Sift 1 1/2 - 2 cups of confectioners sugar into the bowl and whip until thick and fluffy

Chill & assemble the cake…

• Once the cake is completely cool, transfer the mascarpone frosting into a piping bag and pipe the frosting over the cake in your desired shape 
• Cover the cake and cool for a minimum of 4 hours before serving 
• Dust lightly with cocoa powder before serving