Three Layer Tiramisu Cake
Using a box cake mix as a base is a time saver; substituting cream cheese for mascarpone is a money saver. Tastes like the real thing, is beautiful and surprisingly light.
Yield
12 servingsPrep
10 minCook
25 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | each |
cake mix
moist white (18.25 oz.) |
|
| 1 | teaspoon |
instant coffee
or espresso, powdered |
|
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| 1/4 | cup |
espresso, brewed
or coffee, cooled |
*
|
| 1 | tablespoon |
liqueur
Kahlua or coffee |
|
| Filling | |||
| 8 | ounces |
cream cheese (reduced-fat)
softened |
|
| ½ | cup |
powdered sugar
confectioner's sugar |
|
| 2 | tablespoons |
liqueur
Kahlua or coffee |
|
| Frosting | |||
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
confectioner's sugar |
|
| 2 | tablespoons |
liqueur
Kahlua or coffee |
|
| Garnish | |||
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| 1 | ounce |
semi-sweet chocolate
square, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | each |
cake mix
moist white (18.25 oz.) |
|
| 5 | ml |
instant coffee
or espresso, powdered |
|
| 15 | ml |
cocoa powder
unsweetened |
|
| 59 | ml |
espresso, brewed
or coffee, cooled |
*
|
| 15 | ml |
liqueur
Kahlua or coffee |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese (reduced-fat)
softened |
|
| 118 | ml |
powdered sugar
confectioner's sugar |
|
| 3E+1 | ml |
liqueur
Kahlua or coffee |
|
| Frosting | |||
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
confectioner's sugar |
|
| 3E+1 | ml |
liqueur
Kahlua or coffee |
|
| Garnish | |||
| 15 | ml |
cocoa powder
unsweetened |
|
| 28.9 | ml/g |
semi-sweet chocolate
square, null |
*
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour three (3) (8- or 9-inch) baking pans.
Prepare cake mix according to package directions. Divide two-thirds of the batter between two (2) of the pans. Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.
Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely. (Cake layers may be wrapped and refrigerated or frozen. If frozen, thaw in refrigerator day before proceeding/assembling). In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs. Kahlua; set aside.
To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, ½ cup confectioner's sugar and 2 Tbs. Kahlua; beat just until smooth. Cover and refrigerate.
To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, ¼ cup confectioner's sugar and 2 Tbs. Kahlua until stiff. Fold in ½ cup of cream mixture into fillling mixture.
To assemble: Place one plain white cake layer on serving plate. Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush ⅓ of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture. Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with ⅓ of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above. Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture. Spread sides and top of cake with the frosting. Using a small fine sieve, dust 1 Tbs. cocoa powder evenly over top of cake. Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square. Refrigerate at least one hour before serving.
