Recipe by Cookingfor7
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.)
Top Review by NurseJaney
Served this last evening. for a "combined effort" dinner part for 9, in the planning stages of a trip to Sicily. Our friend's DIL had made this the week before, to high praise. After a REALLY big dinner, everyone said they couldn't possibly eat dessert. We explained it was very light -- and ALL plates were scraped clean ! There are many steps, but instructions are clear, and it went together very well. We were concerned about refrigerating without plastic wrap overnight, and decided to complete the recipe to the point of making the icing. We covered the bare cake with plastic, then covered with frosting (using 3/4 of recipe ), in the morning,and refrigerated til dinner time. It held up well and sliced easily. What a yummy finding ! Thanks so much for posting !!
- 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 See How It's Made
- Preheat oven to 350°F Grease and flour 3 (9-inch) round 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 20-25 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 3 tablespoons Kahlua; set aside.
- 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.
- 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 powdered sugar and 2 tablespoons Kahlua 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.
- Spoon 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.
- Spoon 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.
- Spoon 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.