Tiramisu Layer Cake

By lkalemba

Ingredients

• 1box1 box white cake mix and eggs, oil, & water to make according to pkg. i used 2 cake mixes & 2 - 10 inch pans to make layers thicker.
• 2tsp2 tsp instant coffee or expresso powder
• 3/4c3/4 c brewed coffee
• 3Tbsp3 Tbsp coffee liqueur
• FILLING
• 18oz pkg1 - 8oz pkg mascarpone cheese
• 1/2c1/2 c powdered sugar
• 2Tbsp2 Tbsp coffee liqueur
• FROSTING
• 2c2 c heavy cream, cold
• 1/4c1/4 c powdered sugar
• 2Tbsp2 Tbsp coffee liqueur
• GARNISH
• 2Tbsp2 Tbsp cocoa, unsweetened
• 1/2lb1/2 lb bar of semi sweet or dark chocolate,place in ziploc and warm in hands to make nice curls.

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from justapinch.com

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour or spray with Pam and line with parchment paper.

NOTE: For 2 (8 inch) round cake pans. In this pic 2 cake mixes were used, one made with coffee and one white and baked in 2 - 10 inch pans, making a nice thick cake to split into 2 layers each. The filling ingredients were also doubled.

2. Prepare the cake mix according to package directions. Divide batter in half. Stir instant coffee (dissolved in 2 tsp hot water) into 1/2 of the batter; pour into prepared pans.

3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Chill well in fridge so cutting in half will be easier and cake layers will hold together. In a measuring cup, combine 3/4 cup brewed coffee and 3 tablespoon coffee liqueur; set aside. You can use a small spray bottle(kitchen use only) for soaking the cakes with this solution.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone,(see note) 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur to medium consistancy. Fold 1/2 cup of whipped cream mixture into mascarpone filling mixture.

6. To assemble the cake: Slice chilled cake layers in half with sharp serrated blade knife. Place 1 layer of white cake on serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/4 of reserved coffee mixture over cake, then spread with 1/3 of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/4 of the coffee mixture over the second layer and spread with 1/3 of the filling. Repeat with next 2 layers. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. It is easier to make them with a vegetable peeler after the chocolate has been warmed between ur hands for a bit (in the pkg, of course, unless you want a choc mess) Refrigerate at least 30 minutes before serving(longer is better).

Notes: This amount of Kahlua and the coffee, kahlua and making 2 layers of cake, 1 white, 1 coffee and splitting them and stacking every other flavor.

Another hint was, the marscapone can be exchanged with the following recipe. Combine 1 - 8oz pkg creamed cheese, 1/4 cup heavy cream and 2 Tbl. softened butter. It tastes just like marscapone. It's much less expensive and should work great.