Tiramisu Cake
 
 
Ingredients
  • VANILLA SPONGE
  • 160g salted butter, softened
  • 400g sugar
  • 480g cake flour
  • 2 tbsp baking powder
  • ½ tsp fine salt
  • 480ml full cream milk, at room temperature
  • 1 tsp vanilla extract
  • 4 large eggs (room temperature)

  • COFFEE SYRUP
  • 120ml hot espresso
  • 2 tbsps sugar
  • ¼ cup marsala or your favourite liqueur

  • MASCARPONE FROSTING
  • 140g salted butter, room temperature
  • 250 gms icing sugar
  • 250 gms cream cheese
  • 250 gms mascarpone
  • 1 tsp vanilla extract

  • COCOA CRUMBLE
  • 20g soft brown sugar
  • 20g butter (room temperature)
  • 40g cake flour
  • 10g cocoa powder
  • 1tbsp whole coffee beans (ground roughly)
  • CHOCOLATE SAUCE
  • 50 gms dark chocolate
  • 20 gms butter
Instructions
  1. To make the sponge, preheat the oven to 190°C/375°F. Grease and line 2 x 16cm cake tins with baking paper. If you don’t have 2, you’ll have to reline and bake the cakes in 2 batches.
  2. Using an electric handheld or stand mixer (with the paddle attachment), place the butter, sugar and mix on medium speed till fluffy. Slowly add the flour and baking powder in the bowl and mix on low speed until it resembles a sandy breadcrumb texture.
  3. Whisk together the milk, vanilla and eggs then, with the speed still on low, gradually pour the liquid into the dry ingredients. Beat the batter until smooth and light – about 2 minutes. Divide the cake batter in between your lined tins. Bake in the preheated oven for 40-50 minutes or until golden, springy to the touch and a wooden skewer comes out clean. Allow the layers to cool completely before levelling them off by cutting off the tops with a bread knife and slicing each bake into half so you have 4 layers in total. Allow to completely cool before use.
  4. For the cocoa crumble; combine all the ingredients in a medium bowl and spread out evenly on a lined baking tray. Bake in a 180 degrees Celsius (160 if you’re using a fan-forced) oven for 10 minutes. Allow to cool.
  5. To make the espresso syrup; brew the espresso and stir in the sugar until completely dissolved.
  6. For the mascarpone frosting; Using an electric handheld or stand mixer (with the paddle attachment) cream the butter and icing sugar together until light and fluffy – about 5-10 minutes. Then add the cream cheese and vanilla extract and beat until smooth. Fold in the mascarpone, don’t overmix.
  7. To make the chocolate sauce: Place the chocolate and the butter in a sauce pan and let melt. Once fully combined and melted, let cool slightly before pouring onto cake.
  9. To assemble the Tiramisu Cake: Place the first layer of cake on a cake stand. Brush generously with espresso syrup (don’t be afraid to really soak it as this is what will make it taste like tiramisu!), place a layer of frosting to cover the base and sprinkle with the cocoa crumble. Repeat this process until all the cake layers have been used. Make sure that each layer is pressed down properly. Finish the cake with a layer of frosting and the cocoa crumble. Place in the refrigerator for a minimum of 6 hours or until the frosting is firm. Before serving, allow the Tiramisu Cake to come back to room temperature. Pour over the dark chocolate sauce.
Notes
1. Soak the cake as much as possible. Don't be afraid to do so. This is what will give the real flavour of Tiramisu.
2. Whatever coffee mix is left over, DON'T throw it away. While serving you or your guest may want additional on their slice, like we did!
Recipe by Box of Spice at https://boxofspice.com/2019/09/tiramisu-cake/