10/21/08

Tiramisu Cake

This morning I decided to post something sweet... a dessert of some type. Since it's Autumn my mind is on things like Chocolate, Pumpkin, Carrot based baked goods or Mmm, the Tiramisu Dessert I love and posted for you last year. 

But don't pass up this 'different' version of a Tiramisu based dessert. This time the delicious dessert is made into a cake! No Ladyfingers dipped in coffee needed. Instead just grab a white cake mix, divide the batter and go to town!


Tiramisu Cake

1 dry package moist white cake mix plus ingredients to make it
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners' (powdered or icing) sugar
2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350. Prepare the cake mix according to package directions. Divide batter into thirds and stir the instant coffee into one of those. Pour into 3 greased and floured pans. Bake 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. To make the filling use an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' (powdered) sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

For the Frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
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