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 instant coffee or expresso powder
3/4 c brewed coffee
3 Tbsp coffee liqueur
1 – 8oz pkg mascarpone cheese
1/2 c powdered sugar
2 Tbsp coffee liqueur
2 c heavy cream, cold ( i usually use 1 cup more for decorating and borders)
1/4 c powdered sugar
2 Tbsp coffee liqueur
2 Tbsp cocoa, unsweetened
1/2 lb bar of semi sweet or dark chocolate,place in ziploc and warm in hands to make nice curls.
1. 1. Preheat oven to 350 degrees. Spray 2 (9 inch) round cake pans with Pam and line with parchment paper. In this pic of my cake I used 2 cake mixes. I made one coffee and one white and baked in 4 – 9 inch pans, since I wanted a nice thick cake. Or bake deeper layers in 2 pans, and split in 2 layers after chilled well. I also doubled the filling ingredients. That worked great since we like alot of filling.. 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 about 20 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. I personally would use a small spray bottle(kitchen use only) for soaking the cakes with this solution.
2. 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 consistency. Fold 1/2 cup of whipped cream mixture into mascarpone filling mixture.
3. 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. Drizzle 1/4 of reserved coffee mixture over cake, then spread with 1/3 of the mascarpone filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Drizzle another 1/4 of the coffee mixture over the coffee layer. Repeat with the next white layer and then the final coffee layer. On top layer, just poke holes and drizzle with coffee mixture. Thin coat the cake with whip cream frosting to seal on the crumbs. Then apply the final coat of whip cream frosting. Pipe borders on cake if you wish. I find it easiest to use a vegetable peeler to make chocolate curls. have chocolate at room temp. By peeling the curls onto a 9″ paper plate until you have it covered and about 2-3 inches deep. Then slide it off onto the cake top. Dust with cocoa powder before serving.
4. Notes: The reviews of this recipe suggested this amount of Kahlua and the coffee. Also making 2 layers of cake, 1 white, 1 coffee, and after splitting them and filling..stack every other flavor. Another hint was, the mascarpone can be exchanged with the recipe Colleen Sowa has posted here. It’s a combination of 1 – 8oz pkg creamed cheese, 1/4 cup heavy cream and 2 Tbl. softened butter. It tastes just like marscapone cheese to me. It’s much less expensive and worked great.