• 12servings
  • 95minutes
  • 433calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 each cake mix moist white (18 1/4 oz.)

  3. 1 teaspoon instant coffee or espresso, powdered

  4. 1/4 cup espresso, brewed or coffee, cooled

  5. 1 tablespoon liqueur Kahlua or coffee

  6. Filling

  7. 8 ounces cream cheese (light) softened

  8. 1/2 cup powdered sugar confectioner's sugar

  9. Frosting

  10. 2 cups heavy whipping cream

  11. 1/4 cup powdered sugar confectioner's sugar

  12. 2 tablespoons liqueur Kahlua or coffee

  13. Garnish

  14. 1 tablespoon cocoa powder unsweetened

  15. 1 ounce chocolate, semisweet square*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease and flour three (3) (8- or 9-inch) baking pans.

  2. Prepare cake mix according to package directions. Divide two-thirds of the batter between two (2) of the pans. Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.

  3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely. (Cake layers may be wrapped and refrigerated or frozen. If frozen, thaw in refrigerator day before proceeding/assembling). In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs. Kahlua; set aside.

  4. To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, 1/2 cup confectioner's sugar and 2 Tbs. Kahlua; beat just until smooth. Cover and refrigerate.

  5. To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, 1/4 cup confectioner's sugar and 2 Tbs. Kahlua until stiff. Fold in 1/2 cup of cream mixture into fillling mixture.

  6. To assemble: Place one plain white cake layer on serving plate. Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush 1/3 of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture. Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with 1/3 of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above. Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture. Spread sides and top of cake with the frosting. Using a small fine sieve, dust 1 Tbs. cocoa powder evenly over top of cake. Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square. Refrigerate at least one hour before serving.


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