Tiramisu Layered Cake

Tiramisu Layered Cake
  I learned a trick for cake. Spray your pan REALLY WELL then sift flour into the pan. Spread it around, make sure it covers the pan. This will help prevent it from sticking but also keeping the bottom of the cake where it belongs!
  • So the Cake:
    • 1 (18.25 ounce) package moist white cake mix
    • 1 teaspoon instant coffee powder
    • 1/4 cup coffee
    • 1 tablespoon coffee flavored liqueur
      • Split the cake in three ways. It's easier to put the batter in a big measuring cup and eyeball it. 
      • 2 of the batters, you'll leave alone and bake like normal. I put it in the oven at 350 for 20 minutes in a 9 inch pan. But check it after 10 minutes because its a small amount of batter and you don't want it to burn.
      • For the remaining batter, mix in your coffee powder, coffee and coffee liqueur. I added in a touch of vanilla for a bit more flavor. bake at 350 for 20 minutes as well and check it along the way also.
      • Once its baked, let it sit for about 10-20 minutes in the pan to let it cool a little, then let cool more on a wire rack.
  • For the Filling:
    • 1 (8 ounce) container mascarpone cheese
    • 1/2 cup confectioners' sugar
    • 2 tablespoons coffee flavored liqueur
      •  While the cakes are cooking I made the filling and the frosting. Mix these ingredients together and put in a covered bowl in the fridge until ready.
  • To make the cake
    •  Make sure before you touch the cake that its COMPLETELY cooled.
    • Place one plain cake layer on a serving plate. 
    • Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
    • Top with coffee-flavored cake layer. 
    • Pour another third of the coffee mixture over the second layer and spread with the remaining filling. 
    • Top with remaining cake layer. 
    • 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.
  • For the Garnish:
    • 2 tablespoons unsweetened cocoa powder
    • 1 (1 ounce) square semisweet chocolate
      • To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. 

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