https://www.cutoutandkeep.net/projects/tiramisu-layer-cake • Posted by Green Duck
Ingredients: CAKE: • 1 (18.25 ounce) package moist white cake mix • 1/4 cup cold brew coffee • 1 tablespoon coffee flavoured liqueur FILLING: • 1 (8 ounce) container mascarpone cheese • 1/2 cup confectioners' sugar • 2 tablespoons coffee flavoured liqueur FROSTING: • 2 cups heavy cream or whipping cream • 1/4 cup confectioners' sugar • 2 tablespoons coffee flavoured liqueur (I used Bailey's Coffee Flavour) GARNISH: • 2 tablespoons unsweetened cocoa powder OTHER: • About 1 cup of cold brewed coffee (more or less according to taste and cake saturation levels.)
Ingredients: CAKE: • 1 (18.25 ounce) package moist white cake mix • 1/4 cup cold brew coffee • 1 tablespoon coffee flavoured liqueur FILLING: • 1 (8 ounce) container mascarpone cheese • 1/2 cup confectioners' sugar • 2 tablespoons coffee flavoured liqueur FROSTING: • 2 cups heavy cream or whipping cream • 1/4 cup confectioners' sugar • 2 tablespoons coffee flavoured liqueur (I used Bailey's Coffee Flavour) GARNISH: • 2 tablespoons unsweetened cocoa powder OTHER: • About 1 cup of cold brewed coffee (more or less according to taste and cake saturation levels.)
Mix cake using the directions on your cake mix. Then divide 2/3 of the batter between 2 pans. In the remaining batter, stir in 1/4 cup of coffee (if using instant coffee; mix with water first) and pour into remaining that last pan.
Bake. This will vary according to the mix you are using and the size of the pans. Make sure that the cake is finished – insert a tooth pick into the centre and if it comes out clean its ready. Cool
Filling: In a small bowl, using an electric mixer set on low speed (or by hand), combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
Frosting: In a medium bowl, using an electric mixer set on medium-high speed (or by hand), beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: NOTE - as tempting as it is to add a lot of coffee to the cake, be aware of cake saturation levels. You don't want the cake to be mush. Bottom Layer: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Middle Layer: Top with coffee-flavoured cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top Layer: Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Finally: Spread sides and top of cake with frosting.