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| Chocolate Filled Kahlua Tiramisu Cake |
This is an ultimately decadent dessert cake. A simple homemade sponge cake gets soaked in Kahlua coffee liqueur and filled with a whipped chocolate espresso mascarpone ganache. It's then covered in an espresso mascarpone whipped cream and topped with a final drizzle of chocolate. There's not much more I can add to that description if you are not already salivating. This is most definitely in the top ten cakes I have ever sampled. Exceptionally delicious!
Sponge Cake
Sift together and set aside:
- 1 cup flour
- 1 tsp baking powder
For the meringue base of the batter you will need:
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
Tiramisu Cream Frosting
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
Tiramisu Cream Frosting
- 3 cups whipping cream
- 1/3 cup icing sugar
- 1 tsp vanilla extract
- 1 1/2 tablespoons instant espresso powder
Whip together until stiff peaks form. Remove about 2/3 of the whipped cream to a large bowl. Into the remaining whipped cream, beat in until smooth
- 1/2 cup mascarpone cheese
Fold the mascarpone mixture into the tiramisu cream. Remove about 1/2 cup of this frosting and set aside.
Whipped Chocolate Espresso Mascarpone Filling
In a double boiler melt together:
- 1 1/2 cups dark chocolate chips ( I use 50% cocoa chips)
- 1/3 cup whipping cream
Don't overheat the chocolate. It needs to be cooled to almost room temperature to be used so as little heat as possible in order to get it to melt is best. Reserve about 1/2 cup chocolate to drizzle on top. Fold the rest of the chocolate into the reserved cream frosting.
To construct the cake, using a fork, stab holes all over the surface of both cake layers and pour over each layer:
- 2 to 3 ounces Kahlua liqueur (cold sweetened espresso is also a good non-alcoholic substitute)
Frost with the tiramisu cream and drizzle the cake with the chocolate ganache using a piping bag or a Ziploc bag with the corner snipped off.
|
| Chocolate Filled Kahlua Tiramisu Cake |
This is an ultimately decadent dessert cake. A simple homemade sponge cake gets soaked in Kahlua coffee liqueur and filled with a whipped chocolate espresso mascarpone ganache. It's then covered in an espresso mascarpone whipped cream and topped with a final drizzle of chocolate. There's not much more I can add to that description if you are not already salivating. This is most definitely in the top ten cakes I have ever sampled. Exceptionally delicious!
Sponge Cake
Sift together and set aside:
- 1 cup flour
- 1 tsp baking powder
For the meringue base of the batter you will need:
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
Tiramisu Cream Frosting
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
Tiramisu Cream Frosting
- 3 cups whipping cream
- 1/3 cup icing sugar
- 1 tsp vanilla extract
- 1 1/2 tablespoons instant espresso powder
Whip together until stiff peaks form. Remove about 2/3 of the whipped cream to a large bowl. Into the remaining whipped cream, beat in until smooth
- 1/2 cup mascarpone cheese
Fold the mascarpone mixture into the tiramisu cream. Remove about 1/2 cup of this frosting and set aside.
Whipped Chocolate Espresso Mascarpone Filling
In a double boiler melt together:
- 1 1/2 cups dark chocolate chips ( I use 50% cocoa chips)
- 1/3 cup whipping cream
Don't overheat the chocolate. It needs to be cooled to almost room temperature to be used so as little heat as possible in order to get it to melt is best. Reserve about 1/2 cup chocolate to drizzle on top. Fold the rest of the chocolate into the reserved cream frosting.
To construct the cake, using a fork, stab holes all over the surface of both cake layers and pour over each layer:
- 2 to 3 ounces Kahlua liqueur (cold sweetened espresso is also a good non-alcoholic substitute)
Frost with the tiramisu cream and drizzle the cake with the chocolate ganache using a piping bag or a Ziploc bag with the corner snipped off.
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