Ingredients:

• Cake:
• 1 package – moist white cake mix
• 1 tsp – instant coffee powder
• 1/4 cup – coffee
• 1 tbsp – coffee flavoured liqueur
• Filling:
• 200 g – mascarpone cheese
•

Method:

1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans.
3. Stir instant coffee into remaining batter, pour into remaining pan.
4. Bake in the pre-heated oven for 20-25 mins, or until a toothpick inserted into the centre of the cake comes out clean.
5. Let cool in pan for 10 mins, then turn out on to a wire rack and cool completely.
6. In a measuring cup, combine brewed coffee and 1 tbsp coffee liqueur. Set aside.
7. To make the filling:
8. In a small bowl, using an electric mixer set on low speed, combine mascarpone and .5 cup confectioners’ sugar. Beat just until smooth. Cover with plastic wrap and refrigerate.
9. To make the frosting:
10. In a medium bowl, using an electric mixer set on medium-high speed, beat the cream and .25 cup confectioners’ sugar until stiff.
11. Fold .5 cup of cream mixture into filling mixture.
12. To assemble the cake:
13. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
14. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
15. Top with coffee-flavoured cake layer, poke holes in cake.
16. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
17. 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.
18. Garnish with chocolate curls. Refrigerate at least 30 mins before serving.
19. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.