Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch cake pans and line the bottoms with parchment paper.
Mix the brewed coffee with the coffee liqueur and set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
Gradually add the boiling water and the coffee mixture, stirring until the batter is smooth.
Divide the batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Mascarpone Filling and Frosting:
In a large bowl, beat the heavy cream until stiff peaks form.
In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Cake:
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