Chocolate Tiramisu Cake

Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In large bowl, combine all cake ingredients; beat at low speed until moistened, then beat for 2 minutes at high speed. Pour batter evenly into greased and floured pans.

Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean and top springs back when lightly touched in center. Cool 10 minutes. Remove from pans; place on wire racks. Cool 25 minutes or until completely cooled.

Meanwhile, in small saucepan, combine sugar, instant coffee and water. Bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in coffee liqueur. Cool 30 minutes, or until completely cooled.

Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes.

In small bowl, combine mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed until thickened, smooth, and of a creamy frosting consistency. Do not over-beat.

Place 1 cake layer, rounded side down, on serving plate. Top with half of mascarpone mixture. Place second layer, rounded side down, on top. Top with remaining mascarpone mixture. Slice cake; place on individual dessert plates.

Place cocoa in fine strainer; sprinkle plates and cake with cocoa.

Store in refrigerator.