Evil Yumminess in the Land of Giant Cupcakes

July 21, 2010

Tiramisu Cake = Mmmmm!!!

Filed under: Cake,coffee,mascarpone,tiramisu — by queenofevilyumminess @ 3:37 PM
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My mom LOVES tiramisu, but I’ve never made it before because frankly it looks like a pain in the rear. So, when I found a recipe for a tiramisu cake, I was thrilled. It looked way easier than making a real tiramisu. I did still have a couple of obstacles, though, because I don’t drink coffee and I don’t drink alcohol (not much anyway). So, I didn’t have any coffee or coffee flavored alcohol. Luckily, a quick trip to the supermarket fixed both problems. I bought some instant coffee and the only coffee flavored alcohol the store had. I was so excited! I couldn’t wait to make this cake.

The next set back was that I bought an instant coffee that wasn’t in a powdered form. It was more like granules that needed to dissolve, but it actually turned out well in the end. I chose to kind of follow the directions as far as the baking went. I divided out one third of the batter and added the coffee. The directions say to cook the cake in three separate pans. I didn’t have three round pans that were the same size, so I just baked the white cake part in one pan then split it after it was cooled. The only issue with this is that you have to watch the coffee flavored one because it will get done sooner.

I think the cake is better once is has had a chance to sit in the fridge for a day or so. The cake gets more moist and everything  just kind of gets to know each other better. This is one rich, decadent cake. In my opinion, it could have used more of the mascarpone filling. I also opted to leave off the garnish since I appear to be incapable of making chocolate shavings/curls.

The picture just does not do it justice. This cake is totally awesome!!!

Ingredients

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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