This tiramisu cake tastes fancy without all the work. This cake is wonderful for a get-together or special occasion at home. Using a boxed cake mix as a base is a real time-saver!
Ingredients
- moist white cake mix: 1 pack (15.25 ounce pack)
- water: 1 cup
- egg whites: 3 piece
- vegetable oil: 0.33333 cup
- instant coffee powder: 1 tsp
- coffee: 0.25 cup
- coffee flavored liqueur: 1 Tbsp
- mascarpone cheese: 1 container (8 ounce container)
- confectioners' sugar: 0.5 cup
- coffee flavored liqueur: 2 Tbsp
- heavy cream: 2 cups
- confectioners' sugar: 0.25 cup
- coffee flavored liqueur: 2 Tbsp
- unsweetened cocoa powder: 2 Tbsp
- square semisweet chocolate: 1 piece (1 ounce)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
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To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
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To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
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To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
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To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
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To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
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To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
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Chill cake in the refrigerator for at least 30 minutes before serving. Kim
