- 12
- 20 mins
- 50 mins
Ingredients
- 1 box 1 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.
- 2 tsp 2 tsp instant coffee or expresso powder
- 3/4 c 3/4 c brewed coffee
- 3 Tbsp 3 Tbsp coffee liqueur
- FILLING
- 1 8oz pkg 1 - 8oz pkg mascarpone cheese
- 1/2 c 1/2 c powdered sugar
- 2 Tbsp 2 Tbsp coffee liqueur
- FROSTING
- 2 c 2 c heavy cream, cold
- 1/4 c 1/4 c powdered sugar
- 2 Tbsp 2 Tbsp coffee liqueur
- GARNISH
- 2 Tbsp 2 Tbsp cocoa, unsweetened
- 1/2 lb 1/2 lb bar of semi sweet or dark chocolate,place in ziploc and warm in hands to make nice curls.
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.