Ingredients

Instructions

  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.