D'licious Tiramisu Cake

Name: D'licious Tiramisu Cake
Cuisine: European, Italian, Mediterranean
Ingredients: 1 ½ cup oil; 1/2 cup melted butter; 2 ½ cups granulated sugar; 3 eggs; ¼ cup hot water; 1 ½ cup buttermilk; 2 tablespoons vanilla bean paste; ½ teaspoon almond extract; 3 ¾ cups cake flour; 1 ½ teaspoon baking soda; Salt; 8 ounces dark chocolate; 6 tablespoons butter; 2 teaspoons vanilla; 1 ¼ cup sugar; 1 ¼ cup heavy cream; 2 tablespoons instant espresso powder; Salt; ½ cup hot water; 2 tablespoons instant espresso powder; 8 ounces mascarpone room temperature; 1 ¼ cup heavy cream; ¼ cup granulated sugar; 1 tablespoon vanilla bean paste

5 steps

Updated at: Wed, 07 Aug 2024 06:51:59 GMT

Ingredients

0 servings

Instructions

Step 1

In a large mixing bowl, add the oil, melted butter, eggs, buttermilk, vanilla extract, almond extract, and hot water. Add the dry ingredients: the cake flour, sugar, baking soda, and salt until evenly combined.

Step 2

Divide the batter evenly among the prepared pans. Bake for 30-40 minutes at 350 F, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 3

Prepare the Ganache: In a small saucepan over medium heat, heat cream and sugar until hot but just before boiling. Once the cream is heated, mix in the espresso powder. Pour the heated cream mixture over the chocolate, cold butter, salt, and vanilla. Let sit for 1 minute then mix until incorporated. Set in the fridge, stirring every 15-20 minutes until cooled but not hard.

Step 4

Prepare the Marscarpone: In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.Add the sugar, vanilla bean paste, and salt. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Refrigerate the mascarpone cream until ready to assemble the cake.

Step 5

Assemble: Prepare the Layers: Level the tops of the cooled cakes with a serrated knife to create even layers. Soak the Cake: Place the first cake layer on a serving plate or cake stand. Use a pastry brush to generously dab half of the espresso soak over the cake. Add Ganache and Cream: Spread a thin layer of the espresso chocolate ganache over the soaked cake. Top with a generous layer of the mascarpone cream. Dust with Cocoa Powder & Repeat Finish the Cake: Spread the remaining espresso chocolate ganache over the top and sides of the cake. Decorate the top with the reserved mascarpone cream, if desired, using a piping bag or a ziploc bag with a small hole cut in the corner. Dust and Serve: Finish with a dusting of the cocoa powder on top. Enjoy!