Whipped Coffee Ganache (Prepare the Day Before)

1. Melt the white chocolate in the microwave or over a double boiler until smooth.
2. Dissolve the espresso powder in the 300 ml of cream and heat until just simmering.
3. Pour the hot coffee cream over the melted chocolate and mix until smooth and emulsified.
4. Add the 300 ml of cold cream and blend with an immersion blender until completely smooth.
5. Cover with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight.

Coffee Cake Layers

1. Preheat the oven to 350°F (180°C). Grease and line three 6-inch (15 cm) cake pans with parchment paper.
2. Beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
3. Add the eggs one at a time, followed by the vanilla extract and espresso powder dissolved in hot water.
4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
5. Alternate adding the dry ingredients and buttermilk, mixing on low speed just until combined.
6. Divide the batter evenly between the prepared pans and bake for 35–40 minutes, until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Assembly and Decoration

1. Whip the chilled coffee ganache with an electric mixer until thick, fluffy, and spreadable. Do not overwhip! It should hold its shape while remaining soft and flexible for easy frosting and smoothing.
2. Place the first coffee cake layer on a cake board and spread an even layer of whipped coffee ganache on top.
3. Add the second cake layer, repeat with the ganache, and finish with the third cake layer.
4. Cover the entire cake with a thin crumb coat of ganache and refrigerate for 15–20 minutes to set.
5. Apply a final layer of whipped coffee ganache and smooth the sides and top with a cake scraper. Chill the cake briefly if the ganache becomes too soft to work with.
6. Transfer the remaining ganache to a piping bag fitted with a star tip and pipe swirls on top. Decorate with whole coffee beans.
7. Refrigerate the finished cappuccino cake for 1–2 hours before serving.