Description
This Coffee Tiramisu Cake combines the classic flavors of the traditional Italian dessert with a soft, spongy cake base. Rich layers of coffee-soaked cake, mascarpone cream, and cocoa powder create a decadent treat that’s perfect for coffee lovers. It’s a show-stopping dessert for any occasion!
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsweetened cocoa powder
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup strong brewed coffee (cooled)
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1/2 cup whole milk
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1 tablespoon instant coffee granules (optional, for extra coffee flavor)
For the Mascarpone Cream:
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1 cup mascarpone cheese
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1 cup heavy cream
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons coffee liqueur (optional, such as Kahlúa)
For the Coffee Syrup:
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1/2 cup strong brewed coffee
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1/4 cup granulated sugar
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2 tablespoons coffee liqueur (optional)
For Topping:
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Unsweetened cocoa powder (for dusting)
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Dark chocolate shavings or grated chocolate (optional)
Instructions
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Make the Cake:
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Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
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In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the coffee and milk. Start and end with the dry ingredients.
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Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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Make the Mascarpone Cream:
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In a large bowl, beat the mascarpone cheese until smooth.
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In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Gently fold the whipped cream into the mascarpone cheese, then stir in the vanilla extract and coffee liqueur (if using).
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Make the Coffee Syrup:
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In a small saucepan, combine the coffee and sugar over medium heat. Stir until the sugar is dissolved, then remove from heat and stir in the coffee liqueur (if using). Let the syrup cool.
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Assemble the Cake:
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Once the cakes have cooled, slice each cake in half horizontally to create four layers.
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Place the first layer of cake on a serving platter. Drizzle with some of the coffee syrup.
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Spread a layer of mascarpone cream on top of the cake.
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Repeat with the remaining layers, finishing with a layer of mascarpone cream on top.
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Dust the top with unsweetened cocoa powder and sprinkle with chocolate shavings or grated chocolate if desired.
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Chill and Serve:
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Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld.
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Slice and serve chilled.
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Notes
For an extra layer of flavor, you can add a bit of espresso powder to the mascarpone cream.
This cake can be made ahead and stored in the refrigerator for up to 3 days.
If you prefer a non-alcoholic version, omit the coffee liqueur and replace it with more brewed coffee.
- Prep Time: 20 minutes (not including chilling time)Italian
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking, Whipping, Assembling
- Cuisine: Italian