Description
This Coffee Tiramisu Cake is a decadent layered dessert combining moist coffee-infused cake layers with a creamy mascarpone filling. Inspired by the classic Italian tiramisu, it features brewed coffee and optional coffee liqueur both in the cake batter and soaking syrup, finished with a dusting of unsweetened cocoa powder and optional dark chocolate shavings for an elegant touch. Perfect for coffee lovers looking for a sophisticated, indulgent treat.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
Mascarpone Filling
- 1 ½ cups mascarpone cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Soaking Syrup
- ¾ cup brewed coffee, cooled
- ¼ cup coffee liqueur (optional)
- 2 tbsp sugar
Finishing
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Make the cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—a crucial step for a tender crumb. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in vanilla extract. Gradually add the dry flour mixture alternately with the brewed coffee and optional coffee liqueur, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Bake the cake: Evenly divide the batter between the prepared pans, smoothing the tops for even layers. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the mascarpone filling: In a medium bowl, beat together the softened mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. This will take about 2 to 3 minutes using an electric mixer on medium speed.
- Make the soaking syrup: In a small bowl, combine cooled brewed coffee, coffee liqueur (if using), and sugar. Stir thoroughly until the sugar has dissolved to create a flavorful soaking syrup for the cake.
- Assemble the cake: Once the cakes are completely cooled, slice each cake horizontally in half to create four thin layers. Place the first layer on a serving plate or cake stand. Generously brush the layer with the coffee soaking syrup to infuse moisture and flavor. Spread a thick layer of the mascarpone filling on top. Repeat this process with the remaining cake layers, soaking syrup, and mascarpone filling. Finish with a final layer of mascarpone filling on top.
- Chill the cake: Refrigerate the assembled cake for at least 2 to 3 hours, or ideally overnight, to allow the flavors to meld and the cake to firm up for easier slicing and serving.
- Finish and serve: Just before serving, dust the top of the cake generously with unsweetened cocoa powder for that classic tiramisu look. Optionally, garnish with dark chocolate shavings to add texture and an elegant finish.
Notes
- For best results, use strong brewed coffee or espresso for a more pronounced coffee flavor.
- Adjust the amount of coffee liqueur or omit it entirely to suit dietary preferences.
- Ensure cakes are completely cooled before slicing and assembling to prevent the filling from melting.
- Refrigerating the cake overnight enhances the flavors and texture significantly.
- Use room temperature mascarpone to achieve a smoother filling.
- Store leftover cake covered in the refrigerator; best consumed within 2-3 days.
