Tiramisu Cake

Ingredients

Cake:
• 1 package white cake mix (I used a Super Moist French Vanilla Cake Mix)
• 1 1/4 cup strong brewed coffee, cooled, divided
• 1/2 cup vegetable oil
• 3 eggs
• 1 tablespoon instant coffee powder
• 2 tablespoons coffee flavored liqueur (like Kahlua)
Filling:
• 1 (8 oz) container mascarpone cheese
• 1/2 cup powdered sugar
• 1/4 cup coffee flavored liqueur (like Kahlua)
Frosting:
• 1 cup cold heavy cream
• 1 (8 oz) container mascarpone cheese
• 1/4 cup powdered sugar
• 1/4 cup coffee flavored liqueur (like Kahlua)
• pinch of salt
For Garnish:
• unsweetened cocoa powder
• semisweet chocolate bar

Instructions

1. Begin by making your cake. Preheat your oven to 350 degrees F. Grease and flour 3 8-inch pans. Prepare the cake mix according to package directions, substituting in 1 cup of the cooled coffee for the water. Be sure to make enough coffee that you have 1/4 cup leftover for use later. (My cake box mix required 1 cup water, 1/2 cup vegetable oil, and 3 eggs, which is why I listed those above. Yours may be slightly different.)
2. Divide the batter equally between the three pans. Stir 1/2 tablespoon instant coffee powder into two of the batters in the pans.
3. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
4. While waiting for the cake to cool, stir together the remaining 1/4 cup coffee and 2 tablespoons coffee liqueur and set aside.
5. Next, make the filling. Add your mascarpone, powdered sugar, and coffee liqueur to a bowl and beat, using an electric mixer, until smooth. Cover and refrigerate for at least 30 minutes.
6. If desired, you can make chocolate curls using a vegetable peeler. Carefully run the vegetable peeler over the chocolate bar over a plate. You can cover the plate with plastic wrap and freeze until ready to use.
7. When your cakes have completely cooled, use a wooden skewer or toothpick to poke holes in each of the layers of the cake, about 1 inch apart.
8. Using a pastry brush, brush each cake layer with the coffee-liqueur mixture.
9. Next, make the frosting. Add the cream, mascarpone, powdered sugar, coffee liqueur, and pinch of salt to a bowl and beat using an electric mixer until stiff.
10. To assemble the cake, add one of the cake layers with instant coffee powder to a plate or a cake stand.
11. Remove the filling from the fridge and spread half of the filling mixture.
12. Top with the plain cake layer, then spread with the remaining half of the filling.
13. Top with the final cake layer. Spread the frosting evenly over the top and sides of the cake. Refrigerate for at least 30 minutes or overnight before serving.
14. If desired, top with a dusting of cocoa powder (I used my OXO Dusting Wand) and chocolate curls before serving.