This delightful tiramisu cake brings the classic Italian dessert flavors to a moist and decadent cake form. With layers of coffee-soaked cake, creamy mascarpone filling, and a dusting of cocoa powder, it’s a perfect treat for any occasion.
Ingredients:
For the Coffee Cake:
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup brewed coffee, cooled
For the Mascarpone Filling:
• 1 cup heavy cream
• 8 oz mascarpone cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
For Assembly:
• 1 cup brewed coffee (for soaking)
• 2 tablespoons coffee liqueur (optional)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. While the cakes are cooling, prepare the mascarpone filling. In a large bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
8. Once the cakes are completely cool, slice each cake in half horizontally to create four layers.
9. Mix the brewed coffee with the coffee liqueur (if using) in a shallow dish.
10. Place the first layer of cake on a serving platter and soak it with the coffee mixture. Spread a layer of mascarpone filling on top, then repeat the process with the remaining layers.
11. Once all layers are assembled, spread the remaining mascarpone filling on the top and sides of the cake. Dust the top generously with cocoa powder and garnish with dark chocolate shavings if desired.
12. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy!
Aprile's Kitchen 