Prep: 5 mins | Cook: 20 mins | Additional: 1 hr 35 mins | Total: 2 hrs | Servings: 12 | Yield: 1 – 3 layers 9-inch cake
This cake is everything! Just look at that! Pleasing to the eyes and the taste is nothing like anything I tasted before. It is heaven in every bite!
INGREDIENTS
For the Cake:
1 (18.25 oz) package moist white cake mix
1 teaspoon instant coffee powder
¼ cup coffee
1 tablespoon coffee-flavored liqueur
For the Filling:
1 (8 oz) container mascarpone cheese
½ cup confectioners’ sugar
2 tablespoons coffee-flavored liqueur
For the frosting:
2 cups heavy cream
¼ cup confectioners’ sugar
2 tablespoons coffee-flavored liqueur
For the Garnish:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
HOW TO MAKE TIRAMISU LAYER CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease and flour 3 9-inches pans.
Step 3: According to the package direction, prepare the cake mix and split two-thirds of the batter into the (2) pans. Into the remaining batter, stir in the instant coffee, and transfer into the remaining pan.
Step 4: Place inside the preheated oven and bake for about 20 to 25 minutes until a toothpick inserted into the center comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for at least 10 minutes before inverting them onto a wire rack to completely cool.
Step 6: Combine brewed coffee and a tablespoon of coffee liqueur into a measuring cup and set aside.
Step 7: It is time to make the filling. Combine the mascarpone, half a cup of confectioners’ sugar, and 2 tablespoons of coffee liqueur in a small bowl. Beat with an electric mixer until just smooth. Using a plastic wrap, cover the filling and place in the fridge.
Step 8: For the frosting, add the beat the cream, 1/4 cup confectioners’ sugar, and 2 tablespoons of coffee liqueur in a medium bowl. Beat with an electric mixer on medium-high speed until stiff. Fold in half a cup of cream mixture into the filling mixture.
Step 9: Time to assemble the cake. On a serving plate, place one plain cake layer. Poke holes with a thin skewer about 1 inch apart. Then, pour 1/3 of the reserved coffee mixture over the cake. Followed by spreading half of the filling mixture on top. Place the coffee-flavored cake layer on top and again poke holes in the cake before pouring another third of the coffee mixture over and spreading the rest of the filling. Add the third cake layer, poke holes, pour over the coffee mixture, and spread the frosting from the sides and top of the cakes. Add the cocoa in a sieve and dust lightly the top of the cake. Then, garnish with chocolate curls.
Step 10: Place the cake inside the fridge to chill for at least 30 minutes. Serve and enjoy!
Step 11: To make the chocolate balls, use a vegetable peeler and run it down the sides of the chocolate bar.
Nutrition Facts:
Per Serving: 465 calories; fat 28.9g 44% DV; cholesterol 77.7mg 26% DV; sodium 308.8mg 12% DV; protein 4.4g 9% DV; carbohydrates 46.3g 15% DV
Ingredients
- For the Cake:
- 1 (18.25 oz) package moist white cake mix
- 1 teaspoon instant coffee powder
- ¼ cup coffee
- 1 tablespoon coffee-flavored liqueur
- For the Filling:
- 1 (8 oz) container mascarpone cheese
- ½ cup confectioners’ sugar
- 2 tablespoons coffee-flavored liqueur
- For the frosting:
- 2 cups heavy cream
- ¼ cup confectioners’ sugar
- 2 tablespoons coffee-flavored liqueur
- For the Garnish:
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease and flour 3 9-inches pans.
Step 3: According to the package direction, prepare the cake mix and split two-thirds of the batter into the (2) pans. Into the remaining batter, stir in the instant coffee, and transfer into the remaining pan.
Step 4: Place inside the preheated oven and bake for about 20 to 25 minutes until a toothpick inserted into the center comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for at least 10 minutes before inverting them onto a wire rack to completely cool.
Step 6: Combine brewed coffee and a tablespoon of coffee liqueur into a measuring cup and set aside.
Step 7: It is time to make the filling. Combine the mascarpone, half a cup of confectioners’ sugar, and 2 tablespoons of coffee liqueur in a small bowl. Beat with an electric mixer until just smooth. Using a plastic wrap, cover the filling and place in the fridge.
Step 8: For the frosting, add the beat the cream, 1/4 cup confectioners’ sugar, and 2 tablespoons of coffee liqueur in a medium bowl. Beat with an electric mixer on medium-high speed until stiff. Fold in half a cup of cream mixture into the filling mixture.
Step 9: Time to assemble the cake. On a serving plate, place one plain cake layer. Poke holes with a thin skewer about 1 inch apart. Then, pour 1/3 of the reserved coffee mixture over the cake. Followed by spreading half of the filling mixture on top. Place the coffee-flavored cake layer on top and again poke holes in the cake before pouring another third of the coffee mixture over and spreading the rest of the filling. Add the third cake layer, poke holes, pour over the coffee mixture, and spread the frosting from the sides and top of the cakes. Add the cocoa in a sieve and dust lightly the top of the cake. Then, garnish with chocolate curls.
Step 10: Place the cake inside the fridge to chill for at least 30 minutes. Serve and enjoy!
Step 11: To make the chocolate balls, use a vegetable peeler and run it down the sides of the chocolate bar.
