Tiramisu Cake

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I wanted to make a special cake for my mom’s birthday, and ever since her trip to Italy last year, she has been into tiramisu.  I figured making a tiramisu cake would be a nice alternative to the usual chocolate or vanilla birthday cake.

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Ingredients

For the Cake:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ sticks unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • ¾ cup buttermilk

For the espresso extract:

  • 2 tablespoons instant espresso power
  • 2 tablespoons boiling water

For the espresso syrup:

  • ½ cup water
  • 1/3 cup sugar

For the filling and frosting:

  • 2 8-ounce containers of mascarpone cheese
  • ¾ cup powdered sugar, sifted
  • 1 ½ teaspoon pure vanilla extract
  • 1 cup cold heavy cream
  • 2 ½ ounces of semisweet chocolate finely chopped

Directions

For the Cake:

  1. Pre-heat the oven to 350 degrees F.
  2. Butter two 9 inch round cake pans.
  3. Beat butter until creamy.
  4. Add sugar and continue to beat.
  5. Add eggs one by one and then the yolk while mixing.
  6. Add vanilla.
  7. Add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 parts and the buttermilk in 2.
  8. Pour one half of cake batter in each pan and bake for 30 minutes.

For the extract and syrup:

  1. Stir the espresso powder and boiling water together until blended.
  2. Stir the water and sugar together in a saucepan.
  3. Bring sugar water to a boil.
  4. Remove from heat and add extract.
  5. Once the cakes have cooled pour 1/3 of the espresso syrup on top of each layer.

For the filling and frosting:

  1. Mix the mascarpone, sugar, and vanilla together in a bowl until smooth.
  2. In a separate bowl whisk the heavy cream until it forms peaks.
  3. Fold in the heavy cream to the mascarpone mixture.
  4. Frost each layer and add the semisweet chocolate between the layers.
  5. Assemble the cake and frost the outsides.
  6. Dust with coco powder and top with extra chocolate.

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My mom loved this cake.  It was full of flavor and very refreshing!

This recipe was adapted from Smitten Kitchen and can be found here.

Enjoy!

— Lizzie

PS: Follow us on instagram @textbooksandteacakes for lots of yummy food photos!

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