INGREDIENTS:10 cups flour
10 cups granulated sugar
5 Tbsps. baking soda
2 ½ tsps. salt
4 lbs. unsalted butter
2 ½ cups strong coffee
2 ½ cups orange juice
1 ½ cups baking cocoa
2 ½ cups mascarpone cheese, room temperature
10 eggs lightly beaten
3 1/3 Tbsps. almond extractDIRECTIONS:1. Preheat oven to 350°F. Grease both sides of 5, 10 inch circles of bakers paper and place in the bottom of a 10 inch round cake pan. Spray the sides of the pan with release spray.

2. In a bowl, sift together flour, sugar, baking soda and salt.

3. In a saucepan, melt the butter. Remove from the heat and stir in the coffee, orange juice and cocoa powder. Add to the flour mixture and stir well to combine.

4. Add the eggs, cheese and almond extract and beat until the batter is smooth. Pour batter into prepared pans. Bake for 35-45 minutes or until a knife inserted in the middle of the cake comes out clean.

5. Cool completely and unmold onto a serving dish. Cut into 10 servings. Serve with powdered sugar or chocolate shavings. (It is recommended that you bake these cakes a day ahead.)SERVINGS:5 10 inch cakes, 50 servingsFrom:Italian chef and cookbook author Mary Ann Esposito