Chocolate Tiramisu Cake
Fresh coffee, at room temperature
1 (15.25-ounce) chocolate cake mix, plus eggs and oil
2 cups heavy whipping cream
½ cup sugar
1 (8-ounce) container mascarpone cheese, at room temperature
2 tablespoons marsala wine
Unsweetened cocoa powder
Make a pot of strong coffee; set aside until completely cool. Preheat oven to 350 degrees. Grease and flour two 8” or 9” round cake pans. Prepare cake mix according to package directions, substituting cold coffee for water. Bake in preheated oven according to package directions. Remove cake from pans and cool completely on wire baking racks. In the meantime, using an electric mixer, beat heavy whipping cream until it forms stiff peaks. Add sugar and mascarpone cheese and beat until combined; set aside. In a small bowl, combine ½ cup cool coffee with 2 tablespoons marsala wine; set aside. Split cake layers, lengthwise, making 4 layers. Place a layer of cake, cut side up, in a springform pan. Brush the cake layer with some of the coffee-marsala wine mixture. Top with ¼ of the mascarpone mixture. Repeat layers, ending with a layer of mascarpone mixture on the top. Dust with unsweetened cocoa powder over top of the cake. Refrigerate for at least 8 hours before serving. Remove from springform pan and place on a cake platter. Serves 10.