Tiramisu Layer Cake
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
47
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
Baking Powder1 tsp
Salt1.5 cups
Granulated Sugar4 large
Egg1 tsp
Pure Vanilla Extract3 cup
Whole Milk1 cup
Heavy Cream3.5 cups
Sugar (confectioners')2 tsps
Instant Espresso Powder2 tsps
Unsweetened Cocoa PowderDirections:
1
Make the cake: Preheat the oven to 325 degrees F
2
Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper
3
Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess
4
Whisk the flour, baking powder and salt in a medium bowl; set aside
5
Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute
6
Add the granulated sugar and continue beating until light and fluffy, about 4 minutes
7
Beat in the eggs one at a time until incorporated, then beat in the vanilla
8
Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated
9
Increase the speed to medium high and beat until smooth, about 30 seconds
10
Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles
11
Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes
12
Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment
13
Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute
14
If using a stand mixer, switch to the whisk attachment
15
Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes
16
Divide the filling between 2 small bowls (about 1 heaping cup each)
17
Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling
18
Fold the cocoa powder into the other bowl of filling
19
Refrigerate until ready to use
20
Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes
21
Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined
22
Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside
23
Make the ganache: Put the chocolate in a small bowl
24
Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate
25
Let sit 5 minutes, then stir until melted and smooth
26
Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour
27
Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired
28
Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting
29
Top with another cake layer and spread the coffee filling over the top
30
Top with another cake layer and spread with the cocoa filling
31
Top with the remaining cake layer
32
Frost the top and side of the cake with the remaining frosting
33
Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side
34
(If the ganache is too thick to pour, microwave in 10-second intervals until smooth
35
) Let set about 20 minutes before slicing
36
Photograph by Con Poulos