PREPARATION:

Cake

1. Cream butter and sugar (vanilla bean).
2. Sift together dry and add alternating with water.
3. Whisk eggs until soft peak, add sugar, and beat until stiff.
4. Fold in meringue a 1/3 at a time.
5. Gently fold in chocolate shavings and espresso.
6. Bake 325 degrees F for 35 minutes.

Italian Meringue Buttercream

1. Combine the sugar, water and honey in a heavy sauce pan and cook to 240 degrees.
2. Place meringue powder and cold water in a mixing bowl medium and whip until stiff peaks.
3. Slowly add boiling sugar water to whipped whites.
4. Combine chips, cream, extracts and salt and microwave until melted. Add to egg whites.
5. Continue to whip until mixture has cooled.
6. Whip in butter in small quantities until incorporated.

Ganache

1. Heat cream and pour over chopped chocolate. Stir until smooth.
2. Stir in butter until smooth.

Mocha Buttercream

1. Combine all ingredients.