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.