Have you ever made a cake and said to yourself... "Holy Stars Batman"! Well my friends, I can seriously tell you this is the cake! Moist, light, creamy, and just bursting with flavor!
I wanted to make an Italian inspired dessert for my Johnsonville Italian Sausage party. I knew I wanted to make a "tiramisu". After perusing my cookbooks and the internet, I ended up combining all the recipes and this is what I came up with. It starts off with a box mix cake, how simple is that?
Here we go:
1 pkg white cake mix (follow instructions on box to prepare)
2 Tbls Kahlua (or any coffee flavored liquor)
1/2 tsp. Instant espresso powder (granules) - or instant coffee powder
1-1/2 tsp unsweetened cocoa powder
1/4 cup warm water
1 (8oz) container mascarpone cheese (or softened cream cheese)
1/2 cup + 2 Tbls confectioner's sugar
3 Tbls Kahlua liquor
1-1/2 cups reserved sweetened whipped cream *see below*
2 cups heavy cream
1/3 cup confectioner's sugar
2 Tbls Kahlua liquor
4-5 Tbls Kahlua liquor
3 Tbls rum
1/2 tsp unsweetened cocoa powder
1/4 tsp cinnamon
Chocolate covered espresso beans, or sprinkles *optional*
Preheat oven to 350F.
Grease and flour 3 (9 inch) baking cake pans.
Prepare the cake mix according to the package directions. Divide batter into 3rds. Add batter to two pans and reserving the batter for 3rd. To the 3rd batter mix in the cocoa powder, espresso powder which has been dissolved in the water and finally the Kahlua. Stir well, to incorporate.
Bake for 16-20 minutes or till cooked through and your cake tester comes out clean. Take out of the oven and place pans on baking racks to cool.
Let cool for about 10 minutes or so in the pans.
As the cakes are baking, make your frosting. Using a VERY COLD BOWL (or chilled bowl of your stand up mixer), pour in your heavy cream. Using your whisk attachment, add your confectioner's sugar, your Kahlua and whisk till perfectly frothy and thick, about 8 minutes, do not overbeat or you will have mush... trust me. When it looks perfect to you, TRUST YOURSELF, it's perfect, turn off the power.
Reserve 1-1/2 cups whipping cream for your filling. Place the rest of the whipped cream in fridge till ready to use.
Let' prepare our filling. In a mixing bowl add all your filling ingredients. Beat till creamy and smooth, turn off mixer. Fold in your reserved whipped cream which will bring this amazing cake to the NEXT level!!!
Keep folding the whipped cream until it looks like an amazing cocoa frosting. Set aside in fridge till ready to use.
Cakes should be ready now. Remove from oven, let cool on wire racks for about 10 minutes. Then invert each layer onto the wire rack till each is thoroughly cooled.
On your serving plate; place your white layer of cake. Poke holes into the cake, drizzle the 1 tbsp of rum and 1-1/2 tbsp of Kahlua liquor over the 1st cake layer. Add half of your filling mixture over the cake layer. Spread the filling to the edges of the cake.
Gently place your mocha cake layer over the filling and the first cake layer. Poke holes into this cake layer as well. Add another 1 tbsp of rum and another 1-1/2 tbsp of kahlua liquor as well. Add the remaining filling over this mocha layer, spread to edges.
Finally add the 2nd white layer over the mocha layer. Poke holes once again, and add the remaining rum and kahlua. Place in fridge and let chill for about 30-45 minutes.
Take out of fridge and get ready to frost...
Using the whipped cream frosting, frost sides first and then tops of cake.
Frost to your liking.
Finally garnish with a light sprinkle of ground cinnamon and unsweetened cocoa powder if so desired. Want to make it even extra special? I knew it!! *grin* Use espresso beans and/or chocolate sprinkles.
Chill for 1 hour before serving. How simple is that? I know! I can assure you, you will have nothing but silence when you serve this dessert. Everyone will be digging in and not saying a word. I know from personal experience...
Don't take it personally, just ask them!! I had to. Then get ready for the compliments, yes, music to our ears!!
Light and just delicious
As my very good friend and Italian mentor's Nona has told me for years....
"Il cibo è l'amore"
Oh yeah, love, love, love my Nona!
Dishin with Didi