Tiramisu Cake {Chocolate & Coffee Dessert}
This delicious layered Tiramisu Cake is a MUST for all tiramisu or coffee fans. It's decadent, impressive, but relatively easy to make.
Servings: 16
Ingredients
- 350 g Unsalted butter
- 125 g Soft light brown sugar
- 225 g Caster sugar
- 6 Free range eggs
- 350 g Self-raising flour
- 2 tbsp Cocoa
- 2 tbsp Instant coffee granules
- 2 tbsp Boiling water
For the icing:
- 500 g Unsalted butter
- 500 g Coffee flavoured icing sugar See notes
- 200 g Full fat cream cheese
- 1 tsp Vanilla extract
To decorate:
- 100 g Dark chocolate Grated
- About 20 Chocolate coffee beans
Instructions
- Grease 2 x 7″ round deep cake tins.
- Preheat the oven to 180C.
- Cream your room temperature butter with your brown sugar and caster sugar until it’s pale, light and fluffy.
- Mix in the eggs, one at a time, beating really well after each egg. (Don’t worry if it starts to look a bit curdled, it’ll all come good.)
- Mix in your flour. (If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.)
- Pop one of your greased tins on the scales and weigh in 650g of the cake batter you have in your bowl (or just guess half).
- In a mug, mix together the cocoa, coffee and boiling water until dissolved.
- Stir this into the remaining half of the cake batter and put into the second prepared tin.
- Smooth out both tins of batter with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30-35 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
- Beat in your icing sugar. Beat for about 10 minutes until light and pale.
- Beat in the cream cheese.
- When your cakes are completely cold, use a carving knife to level them. Trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
- Then split each cake in half horizontally, so you'll end up with 4 layers of cake.
- Sandwich each layer together (alternating the sponge types) with your buttercream, and a layer on top.
- Cover the sides of your cake with buttercream, then roll in the grated chocolate.
- Now cover the top of the cake with more buttercream, pipe swirls and add your chocolate coffee beans.
Notes
Butter: This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.
Coffee flavoured icing: If you don’t have this, use normal icing sugar and 2 tbsp of instant coffee dissolved in 1 tbsp of boiling water.
Nutrition
Calories: 773kcal | Carbohydrates: 73g | Protein: 6g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 189mg | Sodium: 74mg | Potassium: 162mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1585IU | Calcium: 50mg | Iron: 1.5mg