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Espresso Elegance Tiramisu Cake

Espresso Elegance Tiramisu Cake

This Espresso Elegance Tiramisu Cake combines the classic Italian dessert flavors with a delightful layered cake. Rich espresso and creamy mascarpone come together to create a luxurious treat that is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 large baking sheet
  • 1 sifter
  • 1 cooling rack
  • 1 shallow dish for coffee soaking
  • 1 serrated knife for slicing cake

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter Softened.
  • 1 cup milk
  • 3 large eggs
  • 1 cup strong brewed espresso Cooled.
  • 1 teaspoon vanilla extract
  • 2 cups mascarpone cheese
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coffee liqueur Optional.
  • 2 tablespoons cocoa powder For dusting.
  • 1 amount dark chocolate shavings Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans.
  • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  • In another bowl, beat the softened butter until creamy. Gradually add in the sugar and continue to beat until light and fluffy.
  • Mix in the eggs one at a time, then add the cooled espresso and vanilla extract, mixing until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, carefully mixing until no streaks of flour remain.
  • Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  • While the cakes are cooling, prepare the mascarpone filling. In a bowl, whip the heavy cream until soft peaks form.
  • In another bowl, mix the mascarpone, powdered sugar, vanilla extract, and coffee liqueur until smooth and creamy.
  • Gently fold the whipped cream into the mascarpone mixture until well combined.
  • When the cakes are completely cool, slice each cake in half horizontally to create four layers in total.
  • In a shallow dish, combine some brewed espresso with a bit of sugar. Dip each layer of cake lightly into the coffee mixture to soak.
  • Assemble the cake by placing one soaked layer on a serving platter and spreading a layer of the mascarpone filling on top. Repeat the process with the remaining layers.
  • Finish with the last layer of cake, then spread a thin layer of mascarpone on the top and sides of the cake. Chill the assembled cake in the refrigerator for at least 2 hours.
  • Before serving, dust the top with cocoa powder and add dark chocolate shavings if desired.

Notes

For an extra boost of flavor, consider adding a tablespoon of espresso powder to the mascarpone filling.
This cake can be made a day in advance for enhanced flavor and texture. Just ensure it's well-covered in the fridge until serving.