Tiramisu Layer Cake


  • 1 (18 1/4 ounce) package white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 1⁄3 cup oil (or as called for by your cake mix)
  • 1 1⁄3 cups water (or as called for by your cake mix)
  • 2 teaspoons instant coffee powder
  • 1⁄2 cup coffee
  • 3 tablespoons Kahlua
  • 1 (8 ounce) container mascarpone cheese
  • 1⁄2 cup powdered sugar
  • 2 tablespoons Kahlua
  • 2 cups heavy cream
  • 1⁄4 cup confectioners' sugar
  • 2 tablespoons Kahlua
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate


1 _ Preheat oven to 350°F Grease and flour 3 (9-inch) round pans.

2 _ Prepare the cake mix according to package directions.

3 _ Divide two thirds of batter between 2 pans.

4 _ Stir instant coffee into remaining batter; pour into remaining pan.

5 _ Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6 _ Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

7 _ In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside.

8 _ To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; beat just until smooth.

9 _ Cover with plastic wrap and refrigerate.

10 _ To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until stiff.

11 _ Fold 1/2 cup of cream mixture into filling mixture.

12 _ 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.

13 _ Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

14 _ Top with coffee-flavored cake layer; poke holes in cake.

15 _ Spoon another third of the coffee mixture over the second layer and spread with the remaining filling.

16 _ Top with remaining cake layer; poke holes in cake.

17 _ Spoon remaining coffee mixture on top.

18 _ Spread sides and top of cake with frosting.

19 _ Place cocoa in a sieve and lightly dust top of cake.

20 _ Garnish with chocolate curls.

21 _ Refrigerate at least 30 minutes before serving.

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


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