Here is a picture of the cakes resulting from the great advice on coffee-infused whipped cream (whipping simmered cream thread on the cake forum). The tops are covered with whipped white ganache made with cream that was simmered then used to brew coffee. The sides are white ganache. Both have mascarpone frosting between torted layers.
The hazelnut cake is made from 2 recipes of classic genoise. The syrup is half coffee and half hazelnut syrup. The nutrition label showed the hazelnut syrup had twice the sugars per unit volume as a genoise syrup, so off we go. Those labels are really useful, though not necessarily for nutritional purposes.
The mocha cake has alternating layers of 1/2 a classic genoise and half a chocolate genoise. The syrup is half coffee and half genoise syrup made with twice the sugar.
They went off to a brunch for people living with mental illness. The remains were consumed, favored over supermarket desserts, by a church group meeting later. Score one for the home bakers!
The flecks on the tops are not part of this coffee process, but resulted from a botched attempt to incorporate gelatin dissolved in espresso. Next time I’ll take Cate’s advice and use some extra liquid in the gelatin to keep the extra coffee punch and stability with a more klutz-friendly process.