Tiramisu Layer Cake Recipe

Ingredients
<br>- 1 (18.25 ounce) package moist white cake mix
<br>- 1 teaspoon instant coffee powder
<br>- ¼ cup coffee
<br>- 1 tablespoon coffee flavored liqueur
<br>- 1 (8 ounce) container mascarpone cheese
<br>- ½ cup confectioners' sugar
<br>- 2 tablespoons coffee flavored liqueur
<br>- 2 cups heavy cream
<br>- ¼ cup confectioners' sugar
<br>- 2 tablespoons coffee flavored liqueur
<br>- 2 tablespoons unsweetened cocoa powder
<br>- 1 (1 ounce) square semisweet chocolate
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 7: To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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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

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

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