Description
Indulge in the rich and decadent flavors of this Coffee Tiramisu Cake, a delightful twist on the classic Italian dessert. Layers of coffee-infused sponge cake, creamy mascarpone filling, and a hint of cocoa make this cake a showstopper at any gathering.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
For the Coffee Soak:
- 1/2 cup strong brewed espresso or coffee
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
For the Mascarpone Cream:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- For the Cake: Whisk together the flour, baking powder, and salt. Beat eggs and sugar until pale and fluffy. Add vanilla, coffee, flour mixture, and melted butter. Divide batter, bake for 20-22 minutes, and let cool.
- For the Coffee Soak: Combine coffee, liqueur, and sugar.
- For the Mascarpone Cream: Beat mascarpone with vanilla and sugar. Whip cream to stiff peaks, fold into mascarpone.
- To assemble: Place one cake layer, brush with coffee soak, spread mascarpone cream. Add second layer, brush with soak, spread remaining cream. Dust with cocoa, refrigerate for at least 2 hours.
Notes
- This cake is best made ahead for flavors to meld.
- You can bake the cake in a single pan and slice it in half for layering.
- For an alcohol-free version, skip the liqueur and use vanilla extract instead.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg