Tiramisu Cake
Prep Time:
30 Minutes
Cook Time:
Total Time: 5 Hours
Servings: 12
Ingredient List
Cake
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- water, vegetable oil and eggs called for on cake mix box
Coffee Syrup
- 3/4 cup hot brewed espresso coffee or very strong coffee
- 2 tablespoons cognac
- 2 tablespoons powdered sugar
Filling
- 3 cups mascarpone cheese
- 1 1/2 cups powdered sugar
- 2 tablespoons cognac
- 3 teaspoons vanilla
- 1 cup cold whipping cream
Garnish
- 3 tablespoons Dutch processed or regular unsweetened baking cocoa
- Chocolate-covered coffee beans
- 3 oz dark baking chocolate, coarsely chopped
Preparation
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
- Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In small bowl, mix coffee syrup ingredients. Set aside to cool.
- To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
- Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.
Recipe Tips
- If you have Marsala wine, rum or another type of brandy on hand, any of those can be substituted for the cognac. Avoiding caffeine? Use decaffeinated coffee in the coffee syrup. To make cake assembly easier, freeze the cake layers for 30 minutes first. To keep the cake plate clean, place strips of cooking parchment paper or waxed paper on the plate, then slide out the strips when you’re finished. This cake tastes better the longer it sits. For optimal flavor, make it 8 to 12 hours before serving.
