1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon kosher salt
1 cup heavy cream
1 mascarpone (tub, 16 ounces, 453 g)
1 1/4 cups powdered sugar (divided)
3 teaspoons cocoa powder (divided)
1 teaspoon instant coffee
1 teaspoon coffee liqueur
1/2 teaspoon vanilla extract
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1Preheat oven to 400°F. Line baking sheet with parchment paper.
2To prepare cake, heatwater and butter in small saucepan until butter is melted. Transfer to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl andFlat Beater to Mixer. Turn to Speed 2 and gradually add flour and salt. Mix 1 minute or until combined. With machine running on Speed 2, add eggs, one at a time, mixing until well blended.
3Spoon dough into large piping bag fitted with ¼-inch plain tip. Pipe longvertical strips of dough onto prepared pan about 1/8 to 1/4 inch apart. Bake 20 minutes.Cool completely.
4To prepare mousse,add cream to clean Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Wire Whip to Mixer. Turn to Stir and gradually add ½ cup powdered sugar. Turn to Speed 8 and whip until stiff peaks form. Transfer to separate bowl.
5Add mascarpone cheese, ½ cup powdered sugar, 2teaspoons cocoa, instant coffee, liqueur and vanilla to Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Stir and mix 1 minute or until well blended. Turn to Speed 4 and beat until light and fluffy.Gently fold whipped cream into mascarpone mixture with rubber spatula.
6Cut cake layerlengthwiseinto two squares using serrated knife. Spread mousse evenly ontoone layer. Gently top withsecond cake layer.
7Mix remaining ¼ cup powdered sugar and 1 teaspoon cocoa powder. Sprinkle over cake to garnish.