Cake Ingredients:
1 (18.25 ounce) package moist butter cake mix
1/2 cup strong coffee
1 Tablespoon coffee flavored liqueur
Filling Ingredients:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur
Frosting Ingredients:
2 cups heavy cream
2 tbsp. confectioners' sugar
2 Tablespoons coffee flavored liqueur
Garnish:
2 Tablespoons unsweetened cocoa powder
Directions:
Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions and divide among 3 pans. 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.
Filling Directions:
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.
Frosting Directions:
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 2 tablespoons confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
Assembling the Cake:
Place one plain cake layer on a serving plate. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with next cake layer, and pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer, and 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. Refrigerate at least 3 hours or overnight before serving.
