Tiramisu Cake Delight
Tiramisu in it’s true form is perfect. But that doesn’t mean we shouldn’t try something different with it. Recently I was in search of a cake recipe with the flavors of tiramisu. Then it hit me, why not just make a Tiramisu cake! There are so many recipes online for tiramisu cakes but they all require a lot of sponge cake. Although that is not a bad thing, I wanted something more subtle and came across this recipe. It strikes the perfect balance between a cake and tiramisu. The original recipe included some booziness, so if you want to make add a kick to it, this will be perfect for you!
This recipe called for cake flour and I used it for the first time ever. Although it’s hard to see the difference when you first see the flour, I do think it helps create a more workable sponge. For the coffee syrup, you can use whatever coffee you prefer.
Ingredients for Cake:
1 ¼ cups cake flour
1 ½ tsp baking powder
¼ tsp table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 tsp vanilla extract
Ingredients for Filling:
1 ¼ cups heavy whipping cream (I used 2 cups because I like to have extra whipping cream for decorating)
1 8oz container Mascarpone Cheese, at room temp.
½ cup powdered sugar
1 tbsp vanilla extract
Ingredients for the coffee:
Cup of espresso
OR
1 tbsp of instant coffee
Directions for Cake:
Preheat oven to 325 degrees and grease and flour a 9 by 2-inch cake pan. (I had a 9 by 1.3 inch cake pan and it worked out just as well)
In a medium bowl whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, vanilla, and Kahlua. Mix until smooth- no lumps remaining.
In the bowl of an electric mixer beat the 3 egg whites at medium speed until frothy. Keep whisk attachment still running and slowly add in the 3 tbsp of sugar, beat on medium-high speed until soft peaks for about 1-2 minutes.
Stir one-third of egg whites into cake batter. Fold in remaining egg whites to batter until no white streaks remain. Pour into prepared pan and bake until a toothpick inserted in center of the cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes in pan then invert to a wire rack.
Directions for cream:
In a large mixer beat heavy whipping cream until light and fluffy, a few minutes at high speed. Scrape whipped cream out, then put mascarpone in bowl and beat that for 2 minutes. Add in powdered sugar, vanilla and Kahlua beat until fully combined. Fold in whipped cream until fully combined.
I placed it in the refrigerator while I worked on cutting the sponge cake and dabbing it with coffee.
Directions for assembly:
Once the cake is cool cut in half. Place first half on the cake plate.
Using a pastry brush brush the cake with the coffee syrup, use half for the first layer.
Then scoop half of the cream mixture on top, dust cocoa powder and sprinkle all chocolate chips on top.
Place the second cake layer, brush with remaining coffee syrup.
Top with remaining cream and dust with cocoa powder.
If you’re super creative, you can create chocolate curls. If you’re like me, I used a potato peeler to get some chocolate crumbs.
