Recipe By bettina
Rating
Published Apr 2nd
Prep 5m Cook 20m Additional 1h 35m Ready In 1h 60m
Servings 1 - 3 layer 9 inch cake Calories 465

Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it’s a real time saver!

Recipe Ingredients

  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • ¼ cup coffee
  • 1 tablespoon coffee flavored liqueur
  • 1 (8 ounce) container mascarpone cheese
  • ½ cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 cups heavy cream
  • ¼ cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. 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. 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. 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. 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. 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 serving.
  7. 7 To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Nutrition Facts

  • Calories 465
  • Carbohydrate 46.3 g
  • Cholesterol 77.7 mg
  • Fat 28.9 g
  • Fiber 0.8 g
  • Protein 4.4 g
  • Saturated Fat 15 g
  • Sodium 308.8 mg
  • Sugar 34.4 g

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Reviews

  1. Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8803 posted this in Raspberry Tiramisu, not sure which recipe she got it from: mascarpone substitute- 2pkgs cream cheese blended with 1/2 c heavy - Read more ...
  2. Absolutely delicious! So easy to make with a beautiful finished outcome. My whole family adored it and I've made it twice so far. One note - if you want luscious chocolate curls don't use a square of baking chocolate. Melt chocolate chips and shortening, refrigerate in a sm. rectangular pan, and shave away. Great recipe!
  3. This cake was excellent and easy to make. I baked the cake layers in 9" springform pans and took roughly 12-13 minutes to bake. Followed some reviewers suggestions and made 2 coffee layers. I didn't want to modify the recipe too much the first time. But next time I will double the coffee/liquor mixture for - Read more ...
  4. I thought that the cake and the filling recipes were wonderful. But when it was time to make the fristing, it turned out horrible. It was extremely watery and tasted sour. I decided to make a simple cream cheese combination frosting instead; and fortunately my cake was saved and everyone loved it. Can anyone tell - Read more ...
  5. I thought this cake was great! Following the advice of previous reviews, I make two of the layers with the coffee granulars and one without, doubled the Kahlua everywhere it was called for, and doubled the brewed coffee. I was amazed how fast this came together. Because the layers are so thin they cook and - Read more ...
  6. AMAZING! Make this and you will look like a pro! My suggestions: 1) use 4x as much instant coffee powder in cake batter, and make 2 layers of coffee flavored cake 2) i followed another reviewer's suggestion for substituting mascarpone with a mix of cream cheese, sour cream, and heavy cream, and it tastes great - Read more ...
  7. Excellent. To make things easier, I used only 2 pans. I poured half of the cake batter onto 1 deep pan and used a cake slicer to evenly divide it. I followed the instructions to detail afterward. Follow these tips for outstanding results: 1. Instead of mixing the instant coffee into the batter, mix 1/4 - Read more ...
  8. Used 1 cup of coffee and 3T of liqueur. Made it twice this way and it turns out so wonderfly moist and flavorful. Oddly the coffee flavor is still very subtle. The cake layers are so moist with the extra liquid it is best to freeze them before you layer them.This way they will not - Read more ...
  9. Thanks for the excellent recipe! I made this for my father's birthday...he was a professional baker and cake decorator in Europe so the pressure was on. Everyone agreed it was great. The frosting was not overly sweet like some can be. I would, however add more coffee/liquor mixture to the layers next time. I was - Read more ...
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