This tiramisu cake is the reason desserts got started in the first place.
Take a look at what my friend Barbara from the Bless Us O Lord food blog had to say about this magnificent recipe:
I made this cake again recently for the faculty luncheon at our school, and it was just as well received. I made a special effort to write down every measurement and every step so I could share it with you. A few notes: the first time I made this cake (when I took the pictures) I baked it in two pans and sliced them in half horizontally. The second time, I baked it in three pans and had three layers instead of four. This decision is entirely up to you. The four layers certainly look pretty, but slicing the cake in half is another step — and not necessarily an easy one. In the future, I will bake in three layers, but that’s you’re call. Also, If you would rather not use alcohol in this cake, you can substutute all coffee syrup. It’s very little alcohol (no one could get tipsy on it, not even children) and I enjoy the flavor.
I used the all coffee syrup method in this cake and it turned out great!
Ingredients
1 cup milk
½ cup Kerrygold butter
4 eggs
pinch Morton salt
2 cups Domino sugar
2 cups Gold Medal cake flour
2 t. baking powder
1 t. McCormick vanilla
1 cup heavy whipping cream
1 T. Jello instant vanilla pudding
¼ cup powdered sugar
8 oz mascarpone cheese, softened
1 t. vanilla
⅔ cup strong coffee, cooled
½ cup sugar
¼ cup Marsala wine
3 cups heavy whipping cream
4 T. instant vanilla pudding
½ cup powdered sugar
1 t. vanilla
2 oz semi-sweet chocolate
Instructions
Grease and flour two (or three) cake 8 inch pans (9 inch can be used, but bake for a shorter time). Preheat oven to 350 degrees F.
Scald milk. Add butter and let cool.
Beat eggs and salt for about 2 minutes until very foamy. Slowly “rain in” sugar, pouring slowly over the eggs. Slowly add flour and baking powder, mixing thoroughly. Slowly add milk and butter mixture and vanilla, thoroughly mixing.
Pour batter into prepared pans and bake — 30 minutes for two pans, 22 minutes for three pans, until toothpick comes out clean. After 10 minutes, remove cakes from pans. Cool completely.
Cut off any hard edges of cake. I find that a kitchen shears work great for this task.
Dissolve sugar in coffee, heating coffee is necessary. Add marsala wine. Cool.
Place one layer of cake (if baked in two pans, split cakes in half horizontally for a total of four cakes) on plate. Tear foil or waxed paper in thin strips and place under cake around edges of cake to keep plate clean.
Whip one cup cream with 1 T. instant pudding and 1/4 cup powdered sugar until stiff, adding vanilla at the end. Gently fold in softened mascarpone cheese until completely incorporated.
Carefully and slowly, drizzle coffee syrup on top of cake, with a spoon or measuring cup with a spout, a little at a time until cake is fairly soaked (using less the one fourth for four layers and one third for three layers).
Top with one half — for three layers, one third for four layers — of whipping cream mixture and spread to edges. Using a microplane or small openings on a hand graters, grate a thin layer of chocolate over top of each layer of cream and cheese mixture.
Top with another cake layer, drizzling with coffee syrup, topping with whipping cream mixture and chocolate. If using four layers, repeat, using all the mascarpone cream in between the layers. At last layer drizzle with syrup.
Whip 3 cups cream with 4 T. instant pudding, 1/2 c. powdered sugar and vanilla. Whip until stiff. Frost tops and sides of cake with a thick layer of whipped cream. Grate chocolate over the top at the end. Remove foil or wax paper strips. Chill several hours or overnight (preferably) before serving.
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Quick Tip: This cake makes a wonderful birthday dessert.
Recipe and image courtesy of Bless Us O Lord.