Tiramisu Layer Cake
(from Betty’s recipe box)
Prep time: 5 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Cakes
Ingredients
- Cake:
- 1 pkg moist white cake mix
- 1 tsp instant coffee powder
- 1/4 c coffee
- 1 tbs coffee liqueur
- Filling:
- 1 (8oz) container mascarpone cheese
- 1/2 c confectioner's sugar
- 2 tbs coffee liqueur
- Frosting:
- 2 c heavy cream
- 1/2 c confectioner's sugar
- 2 tbs coffee liqueur
- Garnish:
- 2 tbs. unsweetened cocoa powder
- 1 oz. semi sweet chocolate
Directions
-
Preheat oven to 350 degrees F. 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 – 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 tbs coffee liqueur; set aside.
-
To make the filling: In a small bow, using an electric mixer set on low speed, combine marscarpone, 1/2 c. confectioner’s sugar and 2 tbs coffee liqueur; beat until just 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 c confectioner’s sugar and 2 tbs coffee liqueur until stiff. Fold 1/2 c of the cream mixture into the filling mixture.
-
To assemble the cake: Place one plain cake layer on a serving plate, Using a thing 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.