Description
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!
Ingredients
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- ¼ cup coffee
- 1 tablespoon coffee flavored liqueur
- 1 (8 ounce) container mascarpone cheese
- ½ cup confectioners’ sugar
- 2 tablespoons coffee flavored liqueur
- 2 cups heavy cream
- ¼ cup confectioners’ sugar
- 2 tablespoons coffee flavored liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
- Make cake: Beat cake mix
- water
- egg whites
- and oil in a large bowl with an electric mixer on medium speed until well combined
- about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean
- 23 to 28 minutes. Cool cakes in the pans for 10 minutes
- then turn out onto a wire rack to cool completely.
- Make syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
- Make filling: Beat mascarpone
- confectioners’ sugar
- and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
- Make frosting: Beat cream
- confectioners’ sugar
- and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling
- covered
- in the refrigerator to keep cool.
- Assemble cake: Place 1 plain cake layer on a serving plate. Using a thin skewer
- poke holes in cake
- about 1 inch apart. Pour 1/3 of the coffee syrup over cake
- then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
- Garnish cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
- Chill cake in the refrigerator for at least 30 minutes before serving.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 2 hrs
Servings: 12