Tiramisu Layer Cake

My friends has a potluck (yay) and I made a tiramisu layer cake. Next time I would add even more liquid to the sponge to make it a truly moist cake. The whipped cream frosting was delicious and kept really well in the cold freshness of late fall. I felt a little dirty using box cake but I actually already had a box in my cupboard that I had bought a while ago because of some ridiculous sale and also because I intuited way back then that it would come in handy in a pinch.

Tiramisu Layer Cake

Cake:
1 (18.25 ounce) package moist white cake mix
2 teaspoon instant coffee powder

Syrup:
1 cup coffee
3 tablespoon coffee flavored liqueur

Filling
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

Frosting:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

Cocoa powder and chocolate curls for Garnish

Preheat oven to 350 F (175 C). Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions. Measure out one third of batter and pour into a pan. Stir instant coffee into remaining batter and divide into remaining pans. 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 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.

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.

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.

To assemble the cake: Cut domes off of cake layers. Place one coffee flavored 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 plain 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 minutes before serving.