Description
Indulgent Coffee Tiramisu Cake blends Italian tradition with rich, velvety layers of espresso-soaked sponge and creamy mascarpone. Espresso lovers will savor this elegant dessert that delivers sophisticated flavors and a delightful cultural culinary experience you can create right in your kitchen.
Ingredients
Scale
Cake Base:
- 1 ½ cups (360 milliliters) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- ½ cup (120 milliliters) whole milk
- ½ cup (120 milliliters) strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
Filling and Topping:
- 8 ounces (225 grams) mascarpone cheese, softened
- 1 cup (240 milliliters) heavy whipping cream
- ½ cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) brewed espresso or strong coffee
- 2 tablespoons coffee liqueur (optional, like Kahlua or Tia Maria)
- 1 tablespoon sugar
Garnish:
- 1 tablespoon unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Prepare the foundation by warming the oven to 350F (175C) and preparing two round cake pans with protective parchment lining.
- Combine dry flour elements with rising agent and seasoning in a mixing vessel.
- Cream butter and granulated sweetener until airy and voluminous, incorporating eggs individually with gentle incorporation of vanilla essence.
- Gradually integrate dry mixture with liquid dairy, maintaining smooth consistency without overmixing.
- Evenly distribute cake batter across prepared vessels and bake for approximately 22 minutes until a testing utensil emerges cleanly.
- Allow cake layers to rest momentarily in original pans, then transition to cooling platform for complete temperature reduction.
- Craft aromatic coffee infusion by blending robust espresso, optional liqueur, and refined sugar until completely dissolved.
- Whisk mascarpone cheese with powdered sweetener and vanilla until silky and uniform.
- Separately whip cream to stiff, cloud-like peaks and delicately fold into cheese mixture creating luxurious cream.
- Position initial cake layer on elegant serving surface, generously saturating with coffee essence.
- Spread half the velvety mascarpone cream across initial layer with smooth, even strokes.
- Carefully position second cake layer, repeating coffee syrup application.
- Lavish remaining cream across entire cake surface, ensuring uniform coverage.
- Finish with delicate cocoa powder dusting and elegant chocolate fragment garnish.
- Refrigerate minimum two hours to allow flavors to harmonize and texture to set perfectly.
Notes
- Enhance the cake’s moisture by brushing each layer generously with coffee syrup, ensuring deep flavor penetration without making the cake soggy.
- Use freshly brewed espresso at room temperature for the most robust coffee taste, preferring high-quality espresso or strong coffee over instant alternatives.
- Whip mascarpone cream carefully to maintain its light, airy texture, avoiding over-mixing which can cause separation and grainy consistency.
- For gluten-free adaptation, substitute regular flour with a 1:1 gluten-free baking blend, ensuring the cake maintains its tender crumb structure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 465
- Sugar: 31 g
- Sodium: 170 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg