Heat the oven - Preheat the oven to to 350°F. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs.In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to Directions. Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. In a glass of your choice add about a 1/2-1 inch of the syrup. This will vary depending on how sweet you want it to taste. Next add in a few of the coffee ice cubes, then pour in the coffee taking the ingredients to the half way point of your glass. Finish it off with milk. Using a stand mixer, mix together the ingredients for the whipping
Set aside. In the bowl of a stand mixer, cream the butter and sugars on medium speed until well combined, 2-3 minutes. Scrape down sides of bowl. Add vanilla, salt, egg, and instant coffee, and mix on medium speed until homogenized. Scrape down sides of bowl. Add flour, baking powder and baking soda.
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