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Tiramisu Layer Cake

Cake:

Filling:

Frosting:

Garnish:

Cake:

Preheat the oven to 350°. Grease and flour 3 (9 inch) cake 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 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 TBS coffee liqueur. Set aside.

Filling:

In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 c. confectioner's sugar, and 2 TBS 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 c. confectioner's sugar, and 2 TBS coffee liqueur until stiff. Fold 1/2 c. of cream mixture into filling mixture.

Assembly:

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-flavored 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.