Cooked - Tiramisu Cake - Kitchen-by-the-sea

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Home Pricing Community My Recipes

Tiramisu Cake - Kitchen-by-the-sea

1.0

¾ cup all-purpose flour 90 g

½ cup unsweetened cocoa powder 60 g

1 cup granulated sugar 200 g

1 teaspoon baking soda 5 ml

½ teaspoon baking powder 2.5 ml

½ teaspoon salt 2.5 ml

¼ cup oil 60 ml

½ cup buttermilk 120 ml

1 egg

1 teaspoon vanilla 5 ml

½ cup warm water 120 ml (or hot coffee)

16 oz mascarpone

2 cups heavy cream 480 ml

⅓ cup granulated sugar 65 g

¼ teaspoon salt

1 tablespoon vanilla bean

2 tablespoon DeLallo instant espresso powder 30 ml

3 tablespoons freshly ground coffee grounds (medium grind)

3 tablespoons cocoa powder

Preheat the oven to 350 degrees Fahrenheit.
Line a 9” springform pan with parchment paper and set aside.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
Add the oil, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined.
Pour the batter into the lined springform pan.
Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.
In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form
Fold in the coffee grounds until just evenly combined
Pour the cream over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight.
Dust with cocoa powder and serve

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇮🇹Italian

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 60 weeks ago

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