Tiramisu Layer Cake

Everyone needs a little TLC... ;)

The cake turned out pretty well... and I even used a *gasp* box cake mix... not often heard of around here, however, the recipe intrigued me & I thought it might save my back a bit of trouble since there was so much else to make & do....

I still prefer making real tiramisu, but this wasn't bad... I did add more coffee/kahlua mix to the layers. This also was not too sweet, which is a big plus for me. :)

 

 

Tiramisu Layer Cake

 

CAKE:

1 (18.25 ounce) package moist white

cake mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee flavored liqueur

 

FILLING:

1 (8 ounce) container mascarpone

cheese

1/2 cup confectioners' sugar

2 tablespoons coffee flavored liqueur

 

FROSTING:

2 cups heavy cream

1/4 cup confectioners' sugar

2 tablespoons coffee flavored liqueur

 

GARNISH:

2 tablespoons unsweetened cocoa

powder

1 (1 ounce) square semisweet chocolate

DIRECTIONS:

1.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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

 

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Uploaded on August 26, 2012