When you get to sit around waiting for the washing machine repair person to show up, what else do you do but to bake! So here is a new recipe for Tiramisu Layer Cake. The frosting as well as the filling is soft and yummy …. such a rich taste!
- 2 sticks unsalted butter, at room temperature
- 2 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 3/4 cup whole milk
- Coffee Liqueur, for brushing (optional)
- 4 oz cream cheese, room temperature
- 1/2 tsp coffee extract
- 1 1/2 cups plus 1 tbsp heavy cream
- 1/2 cup confectioners’ sugar
- 2 tsp instant espresso powder
- 2 tsp unsweetened cocoa powder
Frosting and Ganache:
- 2 1/2 sticks unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3 1/2 cups confectioners’ sugar
- 1 1/2 tsp coffee extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- Making the cake – Preheat oven to 325 degrees. Spray or butter bottoms and sides of two 9-inch round baking pans; line the bottoms with parchment paper. Spray or butter the tops of the parchment paper; set aside.
- Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl until creamy, about 1 minute. Add the granulated sugar and continue to beat until light and fluffy, about 4 minutes. Beat in the eggs, one at a time until fully incorporated then add in the vanilla. Reduce the speed and beat in the flour mixture in three batches, alternating with the milk in two batches, just until incorporated. Increase speed and beat until smooth, about 30 seconds.
- Divide the batter between the two prepared baking pans. Lightly tap down the pans to remove any air bubbles. Bake 30-35 minutes, or until a pick inserted into the centers comes out clean. Let cool 15 minutes, then invert onto a wire rack to cool completely.
- Making the filling – I was not able to find Coffee Extract, so I made my own. I used 2 tbsp Espresso Powder and 1 tsp water-whisk together; set aside. Now onto the filling – beat the cream cheese with the coffee extract until smooth and creamy, about 1 minute using the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners’ sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling into two bowls, about 1 cup each. Stir together the remaining 1 tbsp heavy cream and 2 tbsp espresso powder to make a paste; fold this into one of the bowls of filling; refrigerate until ready to use. In the second bowl of filling, fold in the cocoa powder; refrigerate until ready.
- Making the frosting – Beat the butter and cream cheese in a large bowl until smooth, about 2 minutes. Reduce the speed and beat in the confectioners’ sugar, 1 tsp coffee extract, vanilla and salt just until combined.
- Making the ganache – Put the chocolate in a small bowl; set aside. In a small saucepan, heat the heavy cream until steaming. Pour over the chocolate, along with the coffee extract. Let stand 5 minute, then whisk until smooth. Cool for about an hour, but still pourable.
- Assembling and frosting the cake – Using a long serrated knife, carefully slice each layer in half to make 4 thin layers. If using coffee liqueur, gently brush each layer. Put 1 layer on a cake plate, cut side up. Spread 1 cup frosting onto the layer. Top with next cake layer; spread with filling that was mixed with espresso powder. Top with another layer of cake; spread with cocoa powder filling. Top with last layer of cake; spread remaining frosting on top and sides of cake.
- Pour the cooled ganache over the top of the cake, encouraging it to drip over the edge and down the sides. Refrigerate cake until ready to serve.