Spray 3-9 inch pans with cooking spray and then line bottoms with parchment. Heat oven to 350 degrees.

Combine the dry ingredients in a medium bowl.

Combine milk, oil, eggs and vanilla in another bowl.

Slowly add the wet ingredients into the dry until just combined. Add the hot coffee and stir to combine.

Pour the batter into pans, dividing evenly. Bake for about 20-22 minutes or until a toothpick comes out of the center clean. Cool in pans about 10 minutes, then transfer the cakes to a cooling rack to cool completely.

Whip mascarpone for about 30 seconds until creamy.

Add powdered sugar and heavy cream and beat on low speed for about 30 seconds and then medium high until stiff peaks form.

Whisk espresso powder into heavy cream and set aside.

Whip mascarpone for about 30 seconds until creamy.

Add powdered sugar and espresso heavy cream and beat on low speed for about 30 seconds and then medium high until stiff peaks form.

In a medium bowl set over a pan of about 2 inches of gently boiling water that is not touching the bowl, add egg white and sugar.

Constantly whisk the sugar and egg whites for about 4-5 minutes until the sugar has dissolved completely or an instant read thermometer reads 160 degrees.

Remove the bowl and place into a stand mixer or use a hand mixer and mix on low speed gradually increasing to medium high speed for 10-15 minutes until a thick and glossy meringue forms.

The bowl and the meringue should be cool to the touch so if it is not, continue mixing until it has cooled.

Add the butter cubes, one at a time, mixing well after each addition until all the butter is incorporated. *See notes or blog post for troubleshooting if your frosting is runny or curdled.

Add the salt and espresso powder and beat until the espresso powder has dissolved completely.