Tiramisu Layer Cake
Yellow sponge cake soaked in coffee syrup, filled with a coffee chocolate ganache and frosted with an almond mascarpone frosting
Servings 12 servings
Calories 939kcal
Equipment
- 3 x 8" cake tins
Ingredients
Yellow Cake
- 383 grams all-purpose flour
- 85 grams unsalted butter
- 340 grams milk
- 6 eggs room temperature
- 113 grams sunflower oil
- 595 grams granulated sugar
- 1 tablespoon baking powder
- 2 teaspoon kosher salt
- 1 ½ tablespoon vanilla extract
- ¼ teaspoon almond extract
Coffee Syrup
- 35 grams dark brown sugar
- 210 ml hot coffee
- 1 tablespoon brandy
Coffee Ganache
- 170 grams dark chocolate chopped
- 180 ml heavy cream
- 1 tablespoon hot coffee
Mascarpone Buttercream
- 226 grams unsalted butter room temperature
- 226 grams mascarpone room temperature
- 454 grams confectioners' sugar sifted
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon kosher salt
- 3 tablespoon cocoa powder to sift on top
Instructions
Make Cake
- Preheat oven to 325°F/165°C. Grease 3 x 8"cake pans and line the bottom with parchment paper. Grease the top of the parchment paper.
- In a small bowl, mix the flour, salt and baking powder. Set aside
- In a larger bowl, using a stand mixer or handheld electric mixer, beat the eggs, vanilla, sugar and almond extract until thick and gold, about 2-3 minutes at medium-high speed
- Add the dry ingredients to the large bowl and mix just enough to combine.
- In a small saucepan over medium heat, simmer the milk. Once it has started to simmer remove from heat and add the oil and butter. Stir until all the butter has melted
- Turn the mixer on a low speed, and slowly pour in the milk mixture. Combine until the mixture is smooth.
- Divide the batter evenly among the three pans (605g each). Bake the cakes for 35-40 minutes, you'll know they're ready when a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes before taking them out of their pans, and leave to cool completely on a wire rack.
Make Coffee Syrup
- In a measuring jug, mix together the coffee, brandy and sugar until the sugar has completely dissolved. Let it cool to room temperature.
Make Coffee Ganache
- Place the chopped chocolate in a heat-safe bowl. Bring the cream to a simmer over medium heat and pour over the chocolate, along with the hot coffee. Let it sit for 10 minutes then whisk until smooth. Let cool to room temperature.
Make Buttercream
- In the bowl of a stand mixer with a paddle attachment, beat the butter and mascarpone together until combined. Set the mixer to low, and slowly pour in the sifted icing sugar. Increase the speed to medium high until smooth. Add the vanilla extract, almond extract and salt. Beat on medium/high until light and fluffy. Use immediately.
Assemble
- On a cake stand or plate, place the first cake layer down and soak the top with some of the coffee syrup. Pipe a barrier around the edge of the cake with the mascarpone, then using an off-set spatula, spread half of the coffee ganache. Repeat with the next layer. For the third cake, soak with the coffee syrup and then put the cake in the fridge for 10 minutes.
- Take the cake out and do a crumb coat around the edges and top. Put back in the fridge to chill for 5-10 minutes.
- Using a star tip, pipe concentric circles on top of the cake and then sift cocoa powder on top.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage: Keep the cake in the fridge for up to 4 days.
Nutrition
Calories: 939kcal