Chocolate Tiramisu Cake
"This moist Chocolate Tiramisu Layer Cake is so light and flavorful with chocolate layers and Whipped Chocolate Espresso Mascarpone Frosting!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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4 eggs (if eggs are cold, place in bowl with hot water (not boiling) for 5 minutes)
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3 cups (342g) all purpose flour (spooned into measuring cup and leveled off)
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1/4 cup plus 1 Tablespoon (26g) unsweetened cocoa powder (not Dutch processed) dissolve
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this in 1/4 cup hot water
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1/4 cup (61g) hot water - for dissolving cocoa powder
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (54g) vegetable oil (we use canola oil)
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1 Tablespoon (12g) vanilla extract
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3/4 cup (180g) hot water, with 2 rounded teaspoons instant espresso coffee, you could also use
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strong coffee (instant or brewed)
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3 Tablespoons Kahlua (optional)
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2 Tablespoons powdered sugar
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2 (8 ounce) containers of mascarpone, softened (or the same amount of cream cheese could
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be used
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1/4 cup (58g) heavy cream (to dissolve the instant espresso)
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1 Tablespoon (3g) instant espresso granules
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1 Tablespoon (9g) vanilla extract
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2 cups (230g) powdered sugar (measure then sift)
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2 cups (464g) heavy cream, whipped to stiff peak stage
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I dusted the top with a bit of cocoa powder (tapped through a sifter) and used a large french tip Ateco 869 to pipe a star border (any large star piping tip would give a similar look)!
Comments & Reviews
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