510 g packet French vanilla cake mix
1/3 cup (80 ml) vegetable oil
300 ml thick cream
1/4 cup (30 g) icing sugar
250 g mascarpone, chilled
100 ml Kahlua
1 1/2 tablespoons instant coffee
1. Preheat the oven to moderate 180Â°C (350Â°F/Gas 4). Grease a 22 cm square cake tin and line the base with baking paper. Beat the cake mix, eggs, oil and 290 ml water in a large bowl with electric beaters on low speed for 30 seconds. Increase the speed and beat for 2 minutes, or until well combined. Pour into the tin and bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Turn out onto a wire rack to cool. Beat the cream and sugar with a whisk until stiff. Fold in the mascarpone and 2 teaspoons of the Kahlua. Combine the coffee and the remaining Kahlua, stirring until the coffee has dissolved.
2. Cut the cake in half horizontally Place the base of the cake on a serving plate and brush liberally with the coffee mixture, then spread one third of the cream mixture on top. Top with the other layer of cake and brush with the remaining coffee mixture. Spread the remaining cream mixture over the top and sides. If desired, sprinkle the surface with grated chocolate to serve.