Preheat the oven to 350F and grease and line an 8x3 inch or two 8x2 inch baking pans with baking spray and parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.

In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.

Sift the dry ingredients over the wet and whisk them together, just a little.

Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.

Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).

Bake for 40ish minutes, until the tallest part of the cake springs back when pressed.

Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let cool upside down for 30 minutes.

Once cooled, slice the cake in half.

Mix together the espresso, honey and cinnamon until they're well combined. Let it cool then brush half of the syrup onto each cake.

In a stand mixer, beat together the cold mascarpone with the powdered sugar until smooth.

Add the vanilla bean paste and turn the mixer to medium speed.

Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the bowl each time.

Once all the whipping cream is added, turn the mixer up to full speed until thickened.

Add the pistachio butter and mix until combined.

Add the salt and vanilla, mixing just until combined.

Spread half of the cream onto the first layer of cake. Drizzle with more pistachio butter. Repeat with the top layer.