Preheat your oven to 350°F. Line a 9 inch round cake pan with parchment, greasing the sides as well. Set aside.
In a medium-large bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt and whisk together.
In a small-medium bowl, add buttermilk, vinegar, vanilla, and egg and whisk until combined.
Add the wet ingredients to the dry and mix together with a rubber spatula until just combined.
Pour the cake batter into the prepared pan.
Bake your cake on the center rack for about 20 minutes. The cake will be fragrant of chocolate and the edges will have begun to pull away from the sides. A toothpick inserted will come out cleanly.
Remove from oven and let cool for about 5 minutes before removing cake from pan to a wire cooling rack.
Let cake completely cool before adding frosting.
Make the frosting: In a medium size bowl, add mascarpone and powdered sugar. I set my mascarpone out of the fridge for about 30-45 minutes before making the frosting. It was still cool but soft. Using a hand mixer, mix together until smooth (1-2 minutes).
Add your vanilla bean paste and mix.
Add in your cold heavy cream and whip for about 1 minute. I used regular beaters not whisk attachments and mixed on high. When it's ready it should be smooth and hold it's shape pretty well.
Frost the top of your cake. If making this on an 8 inch cake this will have enough for a very thick layer of frosting, and a good medium thick/thick layer on a 9 inch.
Store cake in an airtight container for up to 2-3 days. Enjoy!
Notes
*If baking in an 8 inch round pan, bake for 22-26 minutes depending on how light/dark your pan is.