Tiramisu Layer Cake

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 3 (9 inch) pans.

Prepare the cake mix according to package directions.

Divide two thirds of batter between 2 pans.

Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth.

Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.

Fold 1/2 cup of cream mixture into filling mixture.

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.

Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

Top with coffee-flavored cake layer; poke holes in cake.

Pour another third of the coffee mixture over the second layer and spread with the remaining filling.

Top with remaining cake layer; poke holes in cake.

Pour remaining coffee mixture on top.

Spread sides and top of cake with frosting.

Place cocoa in a sieve and lightly dust top of cake.

Garnish with chocolate curls.

Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.