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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.) Ingredients:
1 (18 1/4 ounce) package white cake mix |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
2 teaspoons instant coffee powder |
1/2 cup coffee |
3 tablespoons kahlua |
1 (8 ounce) container mascarpone cheese |
1/2 cup powdered sugar |
2 tablespoons kahlua |
2 cups heavy cream |
1/4 cup confectioners' sugar |
2 tablespoons kahlua |
2 tablespoons unsweetened cocoa powder |
1 (1 ounce) square semisweet chocolate |
Directions:
1. Preheat oven to 350°F Grease and flour 3 (9-inch) round pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans.
4. Stir instant coffee into remaining batter; pour into remaining pan.
5. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside.
8. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; beat just until smooth.
9. Cover with plastic wrap and refrigerate.
10. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until stiff.
11. Fold 1/2 cup of cream mixture into filling mixture.
12. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
13. Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
14. Top with coffee-flavored cake layer; poke holes in cake.
15. Spoon another third of the coffee mixture over the second layer and spread with the remaining filling.
16. Top with remaining cake layer; poke holes in cake.
17. Spoon remaining coffee mixture on top.
18. Spread sides and top of cake with frosting.
19. Place cocoa in a sieve and lightly dust top of cake.
20. Garnish with chocolate curls.
21. Refrigerate at least 30 minutes before serving.
22. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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