Mouth-watering Tiramisu Layer Cake

“This Mouth-watering Tiramisu Layer Cake turns your favorite Italian dessert into a delicious and decadent layer cake. 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!”

Prep: 5 m Cook: 20 m Ready In 2 h

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To make this Mouth-watering Tiramisu Layer Cake, You’ll need the following Ingredients:

Ingredients:

CAKE:

1 (18.25 ounces) package moist white cake mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee-flavoured liqueur

FILLING:

1 (8 ounces) container mascarpone cheese

1/2 cup confectioners’ sugar

2 tablespoons coffee-flavoured liqueur

FROSTING:

2 cups heavy cream

1/4 cup confectioners’ sugar

2 tablespoons coffee-flavoured liqueur

GARNISH:

2 tablespoons unsweetened cocoa powder

1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inches) pans.

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. 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 the 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. 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. 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. 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 the reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavoured 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 the cake with frosting. Place cocoa in a sieve and lightly dust top of the cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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