Spoil yourself and the ones you love with this decadent tiramisu inspired cake.
The perfect treat for the coffee and chocolate lover
- 225 g unsalted butter
- 225 g caster sugar
- 2 tbsp full-fat milk
- 4 medium eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 ½ tbsp ground espresso power
- 1 ½ tbsp cocoa powder
- For the coffee drizzle:
- 60 ml espresso
- 60 ml marsala wine
- For the icing:
- 800 g mascarpone
- 125 g icing sugar
- 2 tbsp full-fat milk
- 1 tsp vanilla extract
- 1 tbsp ground espresso powder
- 1 tbsp cocoa powder
- To decorate:
- 50 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, grated
- Preheat the oven 180°C/160°C fan/gas mark 4. Grease and line four 15 cm round cake tins with greaseproof paper.
- Place the butter, caster sugar, eggs, whole milk, self-raising flour and baking powder into a stand mixer and mix until combined.
- Weigh the batter and then divide it between 3 bowls as follows: Place ½ the mixture into one bowl with the espresso powder and mix.
- Place ¼ of the mixture into another bowl with cocoa powder and mix. Place the remaining ¼ in a bowl with the vanilla extract and mix.
- Divide the coffee batter between two of the lined cake tins. Place the chocolate batter and vanilla batter in the remaining two tins.
- Bake in the oven for 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool completely in the tins before setting onto a wire rack.
- For the coffee drizzle: Mix together the espresso with the marsala wine then set aside For the icing: place the mascarpone, icing sugar, whole milk and vanilla extract into a stand mixer and mix until combined. Separate the icing in the same way you did with the cake mixture. Stir the espresso powder into ¼ of the icing, and stir in the cocoa powder into the other ¼.
- To assemble: trim to level the cakes if they are uneven and brush the top of each cake with the coffee drizzle.
- Place the chocolate cake onto a plate or cake turntable and spread the vanilla icing on top. Repeat with the two coffee cake layers and finally the vanilla cake.
- Crumb coat the cake by spreading a thin layer of the vanilla frosting over the whole cake, making sure to fill in between the layers. Transfer to the fridge to set for 15 minutes.
- Once the crumb coat has set, begin the final layer by applying the chocolate frosting around the bottom quarter of the cake. Continue by applying the coffee frosting around the next quarter of the cake. Apply the vanilla frosting to the rest of the cake.
- Smooth out the frosting around the cake to your desired finish. Sprinkle the cake with the grated Lindt Excellence 85% Cocoa Dark Chocolate and serve.
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Recipe courtesy of Lindt