Sunday, May 13, 2012

Kahlua Tiramisu Layer Cake

My 100th Post!!!

I can't believe that this is already my 100th post, and I'm very excited that it happens to be a cake recipe!!!  I absolutely love to make cakes!  Cakes are the whole reason I started cooking more in the first place, and decided to start this food blog.  Therefore, I find this recipe is very fitting for my 100th post.

My friend, co-worker, and team member, Amanda, will be getting married in June, and this particular cake happened to be one I baked for her bridal shower.  (If you want to see more of my cakes, check out my Facebook page, "Savory Sweets by Jamie")  I was honored to be one of the hosts of the shower and we decided to go with an Italian theme.  Sticking to the theme, the menu included, bread, salad, spaghetti, mini canoli cups (which will appear later), and of course, the Kahula tiramisu cake. 

Originally I was going to make the traditional tiramisu, but apparently around here, lady fingers are a seasonal item, which meant that I couldn't find them anywhere.  Therefore, I needed an alternative dessert and suddenly remembered this tiramisu cake I had made a few years back.  With more baking experience under my belt now, I was a little more daring this time around and spiced it up a bit.  The cake was the perfect alternative to traditional tiramisu and received quite a bit of compliments from all those who enjoyed it!  Congratulations again Brian and Amanda!  I can't wait for your wedding this June!

Kahlua Tiramisu Layer Cake

For Cake:
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 Tbsp. baking powder
½ tsp. salt
2 sticks butter, at room temperature
1 ¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1 ¼ cup milk (I use skim)
1 tsp. instant coffee powder
¼ cup coffee
1 Tbsp. Kahlua (or any other coffee flavor liquor)

1 (8 oz.) container mascarpone cheese
½ cup confectioner’s sugar
2 Tbsp. Kahlua (or any other coffee flavor liquor)

2 cups heavy cream
¼ cup confectioner’s sugar
2 Tbsp. Kahlua

Bittersweet chocolate shavings
Pepperidge Farm – French Vanilla or Cappuccino Pirouette Rolled Wafers

For the cakes:
Preheat the oven to 350 degrees and coat 3 8-inch pans with a nonstick cooking spray; set aside.  In a medium bowl whisk together the all-purpose flour, cake flour, baking powder, and salt.  Set aside.

In the bowl of an electric mixer, set on medium-high, beat together the butter and sugar until light and fluffy.  This will take about 3-4 minutes.  Scrape down the sides of the bowl as needed.  Add in the eggs, one at a time, making sure to beat well after each addition.  Mix in the vanilla.  Set the mixer on a low speed and gradually add in the dry ingredients in three additions, making sure to alternate with the milk.  Beat the mixture after each addition, until the batter is just combined.

Divide 2/3 of the batter between two of the prepared pans.  Stir the instant coffee powder into the remaining batter and then pour the batter into the remaining pan.  Bake the cakes in the preheated oven for about 20-25 minutes, or until an inserted toothpick comes out clean.  Remove the pans from the oven and allow the pans to cool on a wire rack for about 10 minutes.  Once the pans are cool enough to touch, flip the cakes out onto the wire rack to cool completely.

While the cakes are cooling, combine the brewed coffee and 1 Tbsp. Kahlua in a small measuring cup; set aside.

For the filling:
In a small bowl, combine the mascarpone cheese, ½ cup confectioner’s sugar, and 2 Tbsp. Kahlua.  Using an electric mixer, set on a low speed, slowly beat the ingredients together until they’re smooth and well combined.  Cover with plastic wrap and refrigerate until ready to be used.

For the Frosting:
In the bowl of an electric mixer, combine the heavy cream, confectioner’s sugar, and Kahlua; then beat on a medium speed until it becomes stiff in appearance.  Once ready, gently fold ½ cup of the frosting mixture into the filling mixture.

To assemble the cake:
Place one of the plain cake layers onto a serving platter, then, using a skewer, or a fork, poke holes into the top.  Pour 1/3 of the coffee/Kahlua mix over the cake, and spread around an even layer of the filling.  Top the prepared cake layer with the coffee flavored cake, making sure to poke holes in this layer as well, and pour over another 1/3 of the coffee/Kahlua mix.  Spread on the remaining filling and then top with the last remaining plain cake.  Poke holes in the top of the last plain cake and pour on the remaining little bit of the coffee/Kahlua mix.  Frost and garnish as desired.

Refrigerate for 30 minutes to an hour before serving.  Any uneaten cake should be stored in the fridge.

Source: Adapted from All Recipes


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