Italian Tiramisu Cake Recipe
1 (18 ¼ ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
3 tablespoons Kahlua
2 teaspoons instant coffee powder
½ cup coffee
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)
1 (8 ounces) container mascarpone cheese
½ cup powdered sugar
2 tablespoons Kahlua
2 cups heavy cream
¼ cup confectioners sugar
2 tablespoons Kahlua
1 (1 ounce) square semisweet chocolate
2 tablespoons unsweetened cocoa powder
Preheat the oven to 350°F. Grease and flour
3 (9-inch) round pans. Prepare the cake mix according to the package directions. Divide two thirds of batter between 2 of the pans. Stir instant coffee into the remaining batter. Pour into the remaining pan. 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 it cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 3 tablespoons of 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 it until it`s just smooth. Cover with a plastic wrap and refrigerate.
To make the frosting
In a medium bowl, using the mixer set on medium to high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until it becomes stiff. Fold 1/2 cup of cream mixture into the 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 one from another. Spoon one third of the reserved coffee mixture over the cake, then spread it with half of the filling mixture. Top with the 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 the cake. Spoon the remaining coffee mixture on top. Spread the sides and top of the cake with frosting. Place cocoa in a sieve and lightly dust the top of cake. Garnish with chocolate curls. Refrigerate for 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.
Photo credit: jetalone