1. Prepare cake as directed for 2 9in round cake pans. Cool completely. (I have also made as a single layer in a 9x13 pan.). 2. While cake is cooling, in a small saucepan, combine sugar, instant coffee and water. Bring to boil over medium heat. Boil 1 minute. Remove from heat; stir in coffee liqueur. Cool completely. 3. Brush flat side of each cake layer with coffee syrup until absorbed. Place cake(s) in freezer for 5 minutes. 4. In a small bowl, combine Mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed unitl thickended, smooth and creamy consistency. Be careful not to over beat. 5. Place 1 cake layer, round side down, on a serving plae. Top with half of cheese mixture. Place second layer, rounded side down, on top. Top with remaining cheese mixture. 6. Top with siffed cocoa. Store in refrigerator. ---------------------------------------------------------------------------
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