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1
Preheat oven to 350F (180C).
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2
Grease and flour three (3) (8- or 9-inch) baking pans.
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3
Prepare cake mix according to package directions.
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4
Divide two-thirds of the batter between two (2) of the pans.
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5
Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.
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6
Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
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7
Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely.
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8
(Cake layers may be wrapped and refrigerated or frozen.
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9
If frozen, thaw in refrigerator day before proceeding/assembling).
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10
In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs.
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11
Kahlua; set aside.
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12
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.
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13
Kahlua; beat just until smooth.
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14
Cover and refrigerate.
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15
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.
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16
Kahlua until stiff.
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17
Fold in 1/2 cup of cream mixture into fillling mixture.
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18
To assemble: Place one plain white cake layer on serving plate.
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19
Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush 13 of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture.
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20
Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with 13 of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above.
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21
Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture.
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22
Spread sides and top of cake with the frosting.
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23
Using a small fine sieve, dust 1 Tbs.
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24
cocoa powder evenly over top of cake.
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25
Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square.
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26
Refrigerate at least one hour before serving.
