TIRAMISU LAYER CAKE
1(18 1/4 ounce) package white cake mix
3egg whites (or as called for by your cake mix)
1⁄3cup oil (or as called for by your cake mix)
1 1⁄3cups water (or as called for by your cake mix)
2teaspoons instant coffee powder
1(8 ounce) container mascarpone cheese
1⁄2cup powdered sugar
2cups heavy cream
1⁄4cup confectioners’ sugar
2tablespoons unsweetened cocoa powder
1(1 ounce) square semisweet chocolate
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 peeler and run it down the edge of the chocolate.