Special thanks to Anjali and Amman for allowing me to share this recipe. I just discovered their blog, Vegetarian Gastronomy, last week and I must say they are both quite talented. Great eggless and vegan recipes. They also provide a gluten-free option for this recipe (see notes below). Click here to read the story behind the recipe (adapted from allrecipes.com) - very sweet!
Photo Courtesy of Vegetarian Gastronomy
Makes 12 servings of cake
1 (18.25 oz.) package moist white cake mix (Betty Crocker Super Moist works well)
1 tbsp vegetable oil (use instead of eggs to make the cake mix)
1 tsp instant coffee powder
1/4 cup coffee
1 tbsp coffee flavored liqueur
1 (8 oz.) container mascarpone cheese
1/2 cup confectioners' sugar
2 tbsp coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners' sugar
2 tbsp coffee flavored liqueur
2 tbsp unsweetened cocoa powder
1 (1 oz.) square semi-sweet chocolate
- Pre-heat oven to 350 degrees. Prepare 3 (9") pans. Cut wax paper into a circle and layer the bottom of each pan. Lightly oil the wax paper. This is so that the cake does not stick in the pan and comes out clean.
- Prepare the cake mix according to package directions (note: add an extra tablespoon of oil instead of the eggs). Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- Bake in the preheated oven for 20-25 minutes (or until toothpick inswerted into the center of the cake comes out clean). Let cool in pan for 10 minutes, then turn it upside down onto a wire rack and cool completely. Peel wax paper off the bottom of the cake.
- In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
- To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoon coffee liqueur; 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, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
- 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 or chocolate chips. Refrigerate at least 30 minutes before serving.
- To make the chocolate curls: Use a vegetable peeler and run it down the edge of the chocolate bar.
- For a gluten-free version, use gluten-free yellow cake mix instead of package white cake mix from any whole foods, jimbos, or other food specialty grocery store. I've made it for my brother before using gluten-free cake mix + some extra oil instead of the eggs and it turned out good.