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Tiramisu Layer Cake
Tiramisu Layer Cake
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Decadent tiramisu cake: 3 layers of coffee sponge with coffee liqueur filling and frosting, a twist on the classic Italian dessert.
Ingredients:
  • 1 (15.25 ounce) package moist white cake mix
  • 1 cup water
  • 3 large egg whites
  • 0.33 cup vegetable oil
  • 1 teaspoon instant coffee powder
  • 0.25 cup coffee
  • 1 tablespoon coffee flavored liqueur
  • 1 (8 ounce) container mascarpone cheese
  • 0.5 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 cups heavy cream
  • 0.25 cup confectioners' sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while preparing three 9-inch pans by greasing and flouring them.
  • For the cake batter, blend cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed for about 2 minutes until fully mixed. Divide two-thirds of the batter evenly into two prepared pans. Mix instant coffee into the leftover batter, then pour into the remaining prepared pan.
  • Bake in the preheated oven for 23-28 minutes or until a toothpick comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the syrup by mixing brewed coffee and coffee liqueur in a measuring cup; set aside.
  • In a medium bowl, whisk together mascarpone, confectioners' sugar, and coffee liqueur using an electric mixer on low speed until smooth. Chill in the refrigerator covered with plastic wrap.
  • For the frosting, whip together cream, confectioners' sugar, and coffee liqueur in a bowl with an electric mixer until stiff peaks form. Gently fold in 1/2 cup of the frosting into the chilled filling until well combined. Keep the frosting and filling covered in the refrigerator to maintain their coolness.
  • Assemble the cake by placing one plain cake layer on a serving plate and poking holes in it using a thin skewer about 1 inch apart. Pour 1/3 of the coffee syrup over the cake, then spread half of the filling on top. Add the coffee-flavored cake layer, poke holes in it, and pour another 1/3 of the coffee syrup over it. Spread the remaining filling over this layer. Place the last cake layer on top, poke holes, and pour the remaining coffee syrup over it. Finish by spreading the frosting on the sides and top of the cake.
  • For a beautiful finish: Sift cocoa powder over the cake gently. Use a vegetable peeler on a chocolate square to create curls. Sprinkle the chocolate curls over the cake.
  • Refrigerate the cake for a minimum of 30 minutes before serving.

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