Euro-So-Sweet Cake

For the Chocolate Cake:

1. Preheat oven to 350° F. Prepare an 8-inch round cake pan with nonstick spray and a parchment round.
2. In a large mixing bowl, sift all dry ingredients, including sugar. Combine egg, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork. Add milk mixture to the dry ingredients and whisk until smooth.
3. Bake until a toothpick comes out almost clean (a few crumbs), about 22 minutes. Cool on wire rack for 10 minutes and then gently invert onto rack until completely cool.

For the Red Velvet Cake:

1. Preheat oven to 350° F. Prepare an 8-inch round cake pan with nonstick spray and a parchment round.
2. In a medium mixing bowl or on top of parchment paper, sift together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil and red velvet emulsion on medium-high speed until lighter in color and slightly increased in volume, about 7 minutes. Lower the speed to medium and add the egg, mixing until it is fully incorporated, about 30 seconds.
4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated and whisk by hand until smooth.
5. Pour the batter into the prepared pan and smooth with small offset palette knife. Bake until a toothpick inserted in the center comes out clean, about 22 minutes. Try not to over-bake.
6. Cool on wire rack for 10 minutes and then gently invert onto rack until completely cool.

For the Chocolate Mousse:

1. In a medium saucepan over low heat, combine the egg yolks, milk, and salt ,stirring constantly until the mixture thickens and is close to boiling, about 20 minutes (patience required!). Remove the saucepan from the heat and add the chocolate. Stir until smooth. Stir in the alcohol and extract until combined. Transfer the chocolate mixture to a medium bowl to cool.
2. Whip the egg whites on the low speed until they become frothy. Increase speed to medium and gradually add 2 tablespoons of sugar. Continue to whip until stiff peaks form, about 1 more minute. Fold the meringue into the cooled chocolate mixture.
3. Whip the heavy cream and remaining 2 tablespoons of sugar until stiff peaks form, about 40 seconds. Fold the whipped cream into the chocolate/meringue mixture until combined. Cover and chill for at least 1 hour.

For the Tiramisu Layers:

1. Whip the heavy cream until stiff and chill. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar until pale and slightly thicker, about 2 minutes. Add the mascarpone cheese, the extracts and the salt, and and beat on low speed until combined, about 30 seconds. Fold in the whip cream until combined. Cover and chill for at least 1 hour.

For the Italian Meringue Buttercream:

1. Wipe the inside of the stainless bowl and whisk attachment of your mixer clean with lemon juice or vinegar, fit onto the mixer and add the egg whites and cream of tartar.
2. In a medium saucepan over medium-high heat, stir together 2 1/4 cups (450 g) of the sugar and the water. Stop stirring. Brush down the sides of the saucepan with a damp pastry brush. Clip on a candy thermometer and leave the mixture to bubble uninterrupted. When the sugar syrup reaches about 170°F, start to to whip the egg whites and cream of tartar on low speed (let the syrup continue to cook) until frothy, about 30 seconds. Increase mixer speed to medium and gradually add the remaining (75 g) sugar. Increase the mixer speed to high speed and whip eggs whites to soft peaks, about 1 minute. Keep the mixer going, and when the sugar syrup reaches 240°F, promptly remove the saucepan from the heat and pour in a thin, steady stream into the meringue mixture and continue to whip the egg whites until they are stiff and glossy. When the bottom of the bowl is no longer warm, switch to the paddle attachment and, with the mixer on the lowest speed, add the cubes of butter one at a time.
3. Increase the mixer speed to medium-low and continue to whip until all of the butter is incorporated and the buttercream is thick and fluffy, about 3 minutes. Add the vanilla and salt and beat until combined.

Assemble the Euro-So-Sweet Cake:

1. On an 8-inch round cake board (or larger cake plate), put a small dollop of frosting. Use a long, sharp serrated knife to cut each cake layer in half horizontally. You will now have two thin red velvet layers and two thin chocolate cake layers.
2. Place your first chocolate cake layer face-up on the board (or plate) on a cake turntable, and cover with a layer of lady fingers smooth-side down, breaking some if necessary to fit over entire layer.
3. In a small bowl, combine the coffee and Tia Maria liqueur. Use a pastry brush to moisten each lady finger (just the tops) with the coffee mixture. Spread about 1 cup of the Tiramisu filling on top and dust with a layer of cocoa powder. Place one of the red velvet cake layers face-up on top and spread the raspberry preserves over the layer. Spread about 1 cup of chocolate mousse over the preserves.
4. Place your remaining chocolate cake layer atop the mousse and repeat the Tiramisu layer (lady fingers, coffee brush, filling, cocoa powder). Carefully place the final red velvet cake layer on top, face-down. Gently adjust the cake so that it is straight and lined up properly. *Cake 911: If you find there are any spots where the fillings are oozing, fill those areas with some of the buttercream. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Add a few drops of the pink gel paste to the Italian Meringue Buttercream and stir well to blend colour and remove air bubbles. Frost the entire outside of the cake with the pink buttercream until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, about 30 minutes. Repeat with another layer of pink buttercream, working to achieve a smooth finish. Chill cake for at least 15 minutes. To create the piped borders, fit a medium pastry bag with a coupler and icing tip #22 and pipe a shell-style border along the top and bottom of the cake. Add a sugar rose, if desired, or top with your favourite sprinkles (see notes below for suggestions!).
6. Keep refrigerated (this cake will stay moist) for up to 2 days, but serve at a cool room temperature.