Friday, 06 January 2012

• Tiramisu Cake

  

  My husband LOVES Tiramisu! Since Tiramisu isn't that easy to make, I made him this cake instead. It came out fantastic and I've made this a few more times since. If you love Tiramisu, I definitely recommend giving this a try, it's a pretty good homemade substitute.

  Ingredients

  Recipe from AllRecipes.

  CAKE:

  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup coffee
  • 1 tablespoon coffee flavored liqueur

   FILLING:

  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur

   FROSTING:

  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur

   
  GARNISH:

  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

   

  Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

  

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