I found this recipe in allrecipes.com. It sounded like a cake all coffee lovers would love. I read thru all the comments and added the changes people made to the recipe. This recipe is a little time consuming, but goes together smoothly. Note* That comment was written last year when I posted this recipe b4 trying it. I knew it would be yummy by reading the ingredients. I won my 1st blue ribbon for it, so I had to make it so I wouldn’t feel so guilty. Needless to say, It is even better than I had imagined. I’ve made it many times since, and it gets better each time. It’s so blue ribbon worthy.
-The icing on this cake is whipped cream, not creamed cheese. Which can be made as sweet as you want..it can be stabilized with a little instant pudding added when whipping. Even if you used the mascarpone filling as the icing, it still is a cake that need to be refrigerated. I love it cold and the contrast in the more tart filling and the Kahlua whip cream..heavenly..mmmmm
-I did alternating layers of chocolate, poked each layer and brushed it with a mixture of Coffee & Kahlua to soak it. Next time I make it I am going to use the Mascarpone filling as icing too, I had to keep it refrigerated right up to the last minute using the whipped cream icing. I did a Mascarpone icing on two other cakes as well, I think it is less sweeter than cream cheese icing…is easier to work with too.
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