Fancy taste without all the work. This cake is wonderful for a get-together or just a special occasion at home. Using a box cake mix as a base it’s a real time saver!
Prep: 5 mins Cook: 20 mins Total: 2 hrs Additional: 1 hr 35 mins Servings: 12 Yield: 1 – 3 layer 9-inch cake.
Ingredients
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
¼ cup coffee
1 tablespoon coffee-flavored liqueur
FILLING:
1 (8 ounces) container mascarpone cheese
½ cup confectioners’ sugar
2 tablespoons coffee-flavored liqueur
FROSTING:
2 cups heavy cream
¼ cup confectioners’ sugar
2 tablespoons coffee-flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inches) pans.
Prepare the cake mix according to package directions. Divide two-thirds of batter between 2 pans. Stir instant coffee into the remaining batter; pour into the remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, ½ cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, ¼ cup confectioners’ sugar, and 2 tablespoons coffee liqueur until stiff. Fold ½ cup of cream mixture into filling mixture.
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. Pour one-third of the reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of the cake with frosting. Place cocoa in a sieve and lightly dust top of the cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts
Per Serving: 465 calories; 28.9 g total fat; 78 mg cholesterol; 309 mg sodium. 46.3 g carbohydrates; 4.4 g protein
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