• Preheat the oven to 350ºF.
• Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
• With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
• Pour the mixture into the two 9" prepared pans, coated with butter and dusted in flour or sugar.
• Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
• Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
• Allow to cool completely before frosting.

Frosting

• To make the frosting, combine the mascarpone, cream, Greek yogurt, sugar, salt, and vanilla and beat on medium speed until the mixture becomes thick, about 5 minutes

Glaze

• stir together the instant espresso and boiling water until smooth. Set aside.
• Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
• Remove the pan from the heat and stir in the espresso.
• Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
• Stir until the chocolate is completely melted and the sauce is very smooth.
• Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
• Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.

Assembly

• Frost Between the cake layers and pour a generous amount of the mocha glaze over the top of the cake allowing it to run down the sides.