🍰☕️🤎 Each slice is a symphony of creamy mascarpone and rich coffee, a true ode to Italian charm.
Ingredients:
For the Cake:
1 cup (240ml) strong brewed coffee, at room temperature
1 and 3/4 cups (220g) all-purpose flour
1 and 3/4 cups (350g) granulated sugar
3/4 cup (75g) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) boiling water
For the Mascarpone Filling and Frosting:
1 and 1/2 cups (360ml) heavy cream
1 cup (240g) mascarpone cheese, at room temperature
3/4 cup (90g) powdered sugar
2 teaspoons pure vanilla extract
For Decoration:
Unsweetened cocoa powder for dusting
Additional mascarpone frosting for dollops
Instructions:
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch cake pans and line the bottoms with parchment paper.
Mix the brewed coffee with the coffee liqueur and set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
Gradually add the boiling water and the coffee mixture, stirring until the batter is smooth.
Divide the batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Mascarpone Filling and Frosting:
In a large bowl, beat the heavy cream until stiff peaks form.
In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Cake:
Place one layer of cake on your serving platter.
Brush the top with the coffee mixture.
Spread a layer of the mascarpone frosting over the cake.
Add the next layer of cake and repeat the process with the coffee mixture and mascarpone frosting until all layers are stacked.
Frost the outside of the cake with the remaining mascarpone frosting.
Dust the top with unsweetened cocoa powder.
Pipe or spoon dollops of frosting around the top edge of the cake for decoration.
Chill and Serve:
Refrigerate the cake for at least 1 hour to set the frosting.
Slice and serve chilled.
Enjoy your homemade four-layer Tiramisu Cake!
