• The marble cake layers should be completely cooled before assembling this cake.
• Trim the tops of the cakes so they are level. Split each cake in half, horizontally, so that you have four layers. Cover and set aside while you prepare the filling.

Make the Syrup

• Combine the coffee and sugar in a small saucepan. Heat over medium high heat until the sugar is melted. Remove from heat, add the Kahlua and cool to room temperature.

Make the Cappuccino Cream

• Place the Kahlua (or water) in a small microwave safe bowl. Sprinkle the gelatin over the Kahlua and set it aside until it becomes spongy (bloomed). About 5 minutes.
• Stir the espresso powder and powdered sugar into the cream and whip the cream to soft peak. Heat the bloomed gelatin in the microwave until it is completely melted, about 30 seconds.
• Whisk 1/4 cup of the cream into the gelatin. With the mixer running, pour the gelatin mixture into the cream and whip to full peak. Use immediately to fill the cake.

Assemble the cake

• Place the bottom layer of cake onto a serving platter. Generously brush the layer with Kahlua syrup. Set aside 1 cup of the cappuccino cream for crumb coating the cake. Spread ⅓ of the remaining cappuccino cream onto the layer. Continue brushing each layer and spreading the filling.
• Place the top layer, flat side up, onto the cake. Brush generously with syrup. Use the reserved cappuccino cream to crumb coat the cake. Chill until the filling is set, at least an hour.

Make the Ganache

• Chop the chocolate into small pieces, none larger than ½" or chop roughly and finish chopping in a food processor.
• Pour the cream into a microwave safe bowl and heat until scalding. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave, but it should be about 2-3 minutes for a cup of cream.
• Stir the espresso powder into the cream then pour the cream all at once over the chocolate. Do not stir for 1-2 minutes to allow the chocolate to begin melting. Stir until all the chocolate bits are melted then stir in the Kahlua.
• Chill the ganache until it is cool and beginning to set around the edges, about 20 minutes (see note). Whip the ganache on medium speed until it is light and airy and looks like frosting. Use immediately to ice the cake.
• Remove the assembled cake from the refrigerator. Remove the plastic wrap and ice the cake with the whipped ganache.
• Chill the cake until 1 hour before serving. Leftovers should be refrigerated.