Ingredients
For the Cake
1 box German chocolate cake mix
1 1/4 cup water
1/3 cup canola oil
3 eggs
For the Soaking Syrup
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee
1/4 cup Kahlua coffee liqueur
For the filling
1 (8 ounce) package cream cheese
1 cup whipping cream
2 Tablespoons powdered sugar
2 teaspoons vanilla
1 teaspoon unsweetened cocoa
Instructions
Heat oven to 350 degrees.
Grease and flour two 9-inch round cake pans.
In large bowl, combine all cake ingredients. Beat at low speed until moistened. Beat two minutes at high speed. Pour batter into prepared cake pans.
Bake for 20- 25 minutes or until toothpick inserted in center comes out clean. Remove from oven and place on wire rack. Cool for 10 minutes and remove from pan. Cool completely.
Meanwhile, in small saucepan, combine sugar, water and instant coffee. Bring to boil over medium heat. Boil one minute. Remove from heat. Stir in coffee liqueur. Cool 30 minutes.
Brush flat side of each cake layer with soaking syrup until all is absorbed. Place cakes in freezer for 5 minutes.
In bowl, beat cream cheese, whipping cream, powdered sugar and vanilla. Beat at low speed until blended. Beat at medium speed until thickened and smooth and the consistency of frosting. Be careful not to overbeat.
Place one cake layer on serving platter. Top with half of the whipped cream mixture. Place second layer on top. Top with remaining whipped cream mixture. Sprinkle cocoa powder on top.
Store in refrigerator.