| | ESPRESSO CAKE |
| 1/4 | c | Ground espresso |
| 1/2 | c | Water |
| 1 | c | Cake flour (not self-rising) |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 4 | tb | Unsalted butter |
| 1/2 | c | Plus 2 tablespoons granulated sugar |
| 2 | lg | Eggs |
| 1/2 | ts | Vanilla extract |
| 1/4 | c | Sour cream |
| | CHOCOLATE CHUNK MOUSSE |
| 5 | oz | Bittersweet chocolate, coarsely chopped |
| 1/4 | c | Plus 2 tablespoons milk |
| 1/4 | c | Granulated sugar |
| 1/8 | ts | Salt |
| 2 | ts | Vanilla extract |
| 1/2 | c | Bailey's Irish Cream Liqueur, divided |
| 6 | oz | Mascarpone, softened |
| 1 | c | Heavy cream |
| 1/4 | c | Hazelnuts, lightly toasted and coarsely chopped |
| 4 | oz | Bittersweet chocolate, cut into 1/2-inch chunks |
| | GARNISH |
| 3/4 | c | Heavy cream |
| 2 | tb | Bailey's Irish Cream Liqueur |
| 1 | tb | Confectioners' sugar |
| 2 | oz | Bittersweet chocolate, coarsely chopped |
| | Warm chocolate sauce |
