Eclair Cake

Directions

1. 1
   Preheat oven to 400°F. Line baking sheet with parchment paper.
2. 2
   To prepare cake, heatwater and butter in small saucepan until butter is melted. Transfer to Bowl of KitchenAid(R) 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.
3. 3
   Spoon dough into large piping bag fitted with 1/4-inch plain tip. Pipe longvertical strips of dough onto prepared pan about 1/8 to 1/4 inch apart. Bake 20 minutes.Cool completely.
4. 4
   To prepare mousse,add cream to clean Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Wire Whip to Mixer. Turn to Stir and gradually add 1/2 cup powdered sugar. Turn to Speed 8 and whip until stiff peaks form. Transfer to separate bowl.
5. 5
   Add mascarpone cheese, 1/2 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.
6. 6
   Cut cake layerlengthwiseinto two squares using serrated knife. Spread mousse evenly ontoone layer. Gently top withsecond cake layer.
7. 7
   Mix remaining 1/4 cup powdered sugar and 1 teaspoon cocoa powder. Sprinkle over cake to garnish.