I’m backkkkkkkkkkkk!!!!
Can you believe I didn’t post anything for 10 days? This whole time I felt like I was in withdrawal!
That’s right! I just compared addiction to blogging…lol….but seriously! 10 days!
So to say I am sorry to all of you awesome readers, I give you this AMAZING Tiramisu cake recipe!
Make it now! It is soooooo amazing and so easy to make!!!!
DO IT!!!
… Sorry, I had a bit too much caffein today!
….SO! The idea of making this cake ame from wanting to make Tiramisu for my dad’s wife’s birthday, but since tiramisu is kinda messy to serve to many guests and also, since we were having supper in a restaurant, I decided to make this cake version of a tiramisu!
I have to admit that at first, I didn’t think this was going to be as good as actual tiramisu BUT DANG! It is so so sooooo good!
Enough talking! Get your hand dirty and make this cake for supper! or breakfast, who cares, life’s too short to eat dessert last! 😉
Enjoy!
Alex
Recipe from: http://allrecipes.com/recipe/tiramisu-layer-cake/Course: Dessert Yield: 12 servings Prep Time: 10 mins Cook Time: 30 mins
Ingredients
- 1 (18.25 ounce) package moist white cake mix
- 1 Teaspoon instant coffee powder
- 1/4 Cup of freshly brewed coffee
- 1 Tablespoon of coffee flavoured liqueur
- 1 (8 ounce) container of mascarpone cheese
- 1/2 Cup of confectioner's sugar
- 2 Tablespoon of coffee flavoured liqueur
- 2 Cup of heavy cream
- 1/4 Cup of confectioner's sugar
- 2 Tablespoon of coffee flavoured liqueur
- cocoa powder to decorate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
- 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.
- 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.
- 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.
- 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.
- 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.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
