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
• 1/2 cup - confectioners' sugar
• Frosting:
• 2 cups - heavy cream
• 1/4 cup - confectioners' sugar
• Garnish: 2 tbsp - unsweetened cocoa powder
• 100 g - square semisweet chocolate

How to Make Tiramisu Layered Cake

• Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• 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.
• Bake in the pre-heated oven for 20-25 mins, or until a toothpick inserted into the centre of the cake comes out clean.
• Let cool in pan for 10 mins, then turn out on to a wire rack and cool completely.
• In a measuring cup, combine brewed coffee and 1 tbsp coffee liqueur. Set aside.
• To make the filling:
• 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.
• To make the frosting:
• In a medium bowl, using an electric mixer set on medium-high speed, beat the cream and .25 cup confectioners' sugar until stiff.
• Fold .5 cup of cream mixture into filling mixture.
• 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 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 cake with frosting. Place cocoa in a sieve and lightly dust top of cake.
• Garnish with chocolate curls. Refrigerate at least 30 mins before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.