Description
This Coffee Tiramisu Cake is a delightful fusion of classic tiramisu flavors with a moist coffee-infused sponge cake layered with creamy mascarpone filling. Perfectly balanced with a hint of espresso and dusted with cocoa powder, this Italian-inspired dessert offers a sophisticated and indulgent treat ideal for special occasions or coffee lovers.
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
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until the mixture becomes pale and fluffy, approximately 4 to 5 minutes. Gradually reduce the mixer speed and incorporate the vanilla extract and cooled strong brewed coffee.
- Combine Ingredients: Gently fold the dry flour mixture into the wet ingredients carefully to maintain the batter’s airiness. Next, fold in the melted and cooled unsalted butter until just combined without overmixing, which ensures a tender cake crumb.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Remove the cakes from the oven and let them cool completely on a wire rack.
- Make the Coffee Soak: In a small bowl, combine the strong brewed espresso or coffee with coffee liqueur if using, and sugar. Stir well until the sugar completely dissolves, creating a fragrant coffee soak to moisten the cake layers.
- Prepare the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese with vanilla extract and powdered sugar until smooth and well combined. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, creating a light and creamy filling.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Generously brush the surface with half of the coffee soak to infuse flavor and moisture. Spread half of the mascarpone cream evenly over the soaked cake layer. Place the second cake layer on top, brush with the remaining coffee soak, and spread the remaining mascarpone cream on top of this layer.
- Finish and Chill: Dust the assembled cake generously with unsweetened cocoa powder for a classic tiramisu touch. Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cream to set firmly before slicing and serving.
Notes
- For the best flavor results, prepare the cake a few hours ahead or the day before to let flavors meld beautifully.
- If you prefer, bake the cake in a single 8-inch pan and slice it horizontally into two layers instead of using two pans.
- To keep this dessert alcohol-free, omit the coffee liqueur and substitute with an extra teaspoon of vanilla extract in the coffee soak.
- Ensure heavy cream is well chilled prior to whipping for best results in achieving stiff peaks.
- Use freshly brewed strong espresso or coffee to intensify the coffee flavor in both the cake and soak.
