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1
Preheat oven to 350u00b0F Grease and flour 3 (9-inch) round pans.
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2
Prepare the cake mix according to package directions.
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3
Divide two thirds of batter between 2 pans.
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4
Stir instant coffee into remaining batter; pour into remaining pan.
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5
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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6
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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7
In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside.
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8
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; beat just until smooth.
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9
Cover with plastic wrap and refrigerate.
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10
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until stiff.
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11
Fold 1/2 cup of cream mixture into filling mixture.
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12
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
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13
Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
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14
Top with coffee-flavored cake layer; poke holes in cake.
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15
Spoon another third of the coffee mixture over the second layer and spread with the remaining filling.
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16
Top with remaining cake layer; poke holes in cake.
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17
Spoon remaining coffee mixture on top.
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18
Spread sides and top of cake with frosting.
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19
Place cocoa in a sieve and lightly dust top of cake.
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20
Garnish with chocolate curls.
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21
Refrigerate at least 30 minutes before serving.
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22
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
