Tiramisu Cake

There is nothing very Halloweeny about this post at all, but I made Tiramisu Cake for a dinner last night and -- well, if you love creamy deliciousness and coffee flavor you really should try it!

It's light; like, so-fluffy-it-might-float-away light. The flavor is almost all in the liqueur -- I could definitely have doubled the amount I spread over everything.

We were out of Kahlua and the coffee-infused rum I got last Christmas somehow ended up at my parents' house, so I substituted brandy mixed with a little bit of instant coffee and some sugar water/simple syrup. When I mixed up the filling and took a taste I thought I might die from happy -- next time I make this I'm doubling the marscapone/sugar/liqueur in the filling mixture and adding half as much of the whipped topping to it. The flavor was so good and I think the whipped cream deadened the flavor a bit too much.

Mmm. Tiramisu Cake.

Ingredients

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder (I used 1.5-2 tsp -- but I like coffee. A lot.)
  
• 1/4 cup coffee (I used a little over a shot of espresso)
  
• 1 tablespoon coffee flavored liqueur (substituted brandy + a smidgen of instant coffee powder + a touch of simple syrup to knock out the bitterness of the instant coffee)
  
• 
  
• FILLING (haven't tried this, but I recommend doubling the filling ingredients):
• 1 (8 ounce) container mascarpone cheese
  
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 
  
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 
  
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean (my number one rule for making moist, yummy cake? The toothpick should come out with CRUMBS... not doughy, not clean, but fully baked crumbs clinging to the little wooden thing). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff (don't do what I did -- I just walked off from the Kitchenaid mixer, and came back to overly-whipped cream -- it will still taste good, but the texture is too thick). Fold 1/2 cup of cream mixture into filling mixture (recommended that you ad about 1/4 c. to the mixture, just enough to make it spreadable, after doubling the ingredients in the filling).
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. (I stuck all my cakes, gently but all over, with a fork before trying to assemble anything. Found it to be much easier -- also, I brushed my cake with the liquid mixture. That combined with having the holes all over the cake allowed it to really permeate without making the cake soggy). Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.