Tiramisu Layer Cake
Equipment
- Round cake pans (9-inch)
- Turntable
- Offset spatula
Ingredients
- 2 sticks butter softened
- 1 cup sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 cup milk room temperature
- 3/4 cup brown sugar
- 1 cup water
- 1 tsp instant coffee
- 1 1/3 cups mascarpone room temperature
- 2 sticks butter softened
- 11 oz white chocolate chips melted
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 4 cups powdered sugar
- 1 cup dark chocolate chips
- 1/8 tsp kosher salt
- 1/4 cup heavy cream
- 1 tsp instant coffee
- 2 tbsp light corn syrup
Instructions
- Preheat the oven to 350°F. Grease both cake pans with butter and dust them with a little bit of flour. In a bowl, whisk the butter and sugar until frothy, mixing the eggs in gradually. Then add the vanilla extract, milk, salt, baking powder, and flour, stirring constantly.
- Divide the batter equally between both cake pans and bake them in the oven for about 40 minutes. Once they're done, let them cool down completely.
- Cut the two cakes horizontally so you have 4 layers of the same thickness.
- In a saucepan, bring the sugar and water to a boil over medium to high heat. Let it boil for about 1 minute then remove the saucepan from the heat and add the instant coffee. Let the syrup cool completely.
- For the mascarpone cream, beat the mascarpone and butter together with a hand mixer for about 1 minute until smooth. Add the melted white chocolate, vanilla extract, and salt and beat on low speed until the mixture is smooth and creamy. Finally, mix in the powdered sugar. Put the first of the 4 cake layers in front of you with the cut surface facing upward and brush the top with the coffee syrup you made earlier.
- Spread a ½-inch thick layer of mascarpone cream over the coffee syrup. Place the next cake layer on top, brush it with coffee syrup, and add a layer of mascarpone cream on top. Repeat the same process with the other two cake layers. Then cover the entire cake with the rest of the cream and refrigerate the cake for at least 2 hours.
- Now prepare the chocolate coffee ganache. Add the dark chocolate chips and salt to a heat-resistant bowl and set aside. In a small saucepan, heat the heavy cream, instant coffee, and corn syrup over medium heat, stirring frequently. Pour the mixture over the chocolate chips, let sit for 1 minute, and then whisk until smooth. Let the ganache cool for at least 30 minutes and then spread it over the top of the cake. Use a turntable and an offset spatula to draw a spiral into the ganache and then refrigerate the cake for at least 4 hours, or preferably overnight.
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Notes
If you like your tiramisu a little boozy, just add a few splashes of Cointreau to the coffee syrup.