Here is a fantastic-ly easy cake with W-O-W results!
It starts with a white cake mix (shh, don't tell)
and ends with lots of Oooo's and Ahhhh's!
1 pkg white cake mix (I like Betty Crocker the best)
1/4 c. instant coffee
1/4 c. coffee
2 T. Kahlua
1 - 8 oz block cream cheese, softened
1/4 c. sour cream
1/2 c. powdered sugar
4-5 T. Kahlua
3 c. heavy whipping cream
1/4 c. powdered sugar
4 T. Kahlua
2 T. cocoa powder
Preheat oven to 350 degrees. Grease 3 (9in) round pans.
Prepare cake mix according to directions. Divide batter into thirds. Place 1/3 of plain cake mix into a pan. To the other 2/3's add the instant coffee, stir to combine - then pour into the remaining 2 pans. Bake for about 20 minutes. Use a toothpick inserted into the center of the cake to check for done-ness. Cool for 10 mins in pan, then turn out onto a wire rack.
In a measuring cup, combine 1/4 c. coffee and 2 T. Kahlua. When cakes are cooled, brush the coffee/Kahlua mixture over the 1 white layer. Set aside.
To make the filling: In the bowl of a Kitchen Aid, combine cream cheese, sour cream, powdered sugar and Kahlua. Beat until creamy and fluffy. Set aside.
To make the frosting: In the bowl of a Kitchen Aid, combine whipping cream, powdered sugar and Kahlua. Beat on high speed until stiff peaks form. Set aside.
Add about 1/2 of the frosting to the filling and stir until incorporated. Set aside.
To assemble the cake: Place one coffee cake layer on a serving plate. Then spread 1/2 of the filling over the cake. Top with white cake layer. Spread with remaining filling. Top with last coffee cake layer. Frost top and sides of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate for at least 30 minutes before serving.