Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3
(9 inch) pans.
Prepare the cake mix according to package directions. Divide two
thirds of batter between 2 pans. Stir instant coffee into remaining
batter; pour into 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 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, 1/2 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, 1/4 cup
confectioners' sugar and 2 tablespoons coffee liqueur until stiff.
Fold 1/2 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 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 cake
with frosting. Place cocoa in a sieve and lightly dust top of 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.
Originally Submitted
4/26/2012
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