Easy Tiramisu Cake

    Easy Tiramisu Cake

    32saves
    35min


    1635 people made this

    This is a variant on the traditional tiramisu using cake mix instead of sponge fingers. Same taste, lots less work!

    Ingredients
    Serves: 12 

    • CAKE
    • 1 (530g) packet moist butter cake mix
    • 1 teaspoon instant coffee
    • 1/4 cup coffee
    • 1 tablespoon coffee flavoured liqueur
    • FILLING
    • 200g mascarpone cheese
    • 1/2 cup icing sugar
    • 2 tablespoons coffee flavoured liqueur
    • ICING
    • 2 cups thickened cream
    • 1/4 cup icing sugar
    • 2 tablespoons coffee flavoured liqueur
    • GARNISH
    • 2 tablespoons cocoa powder
    • 30g dark chocolate

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease and flour 3 (20cm) pans.
    2. Prepare the cake mix according to packet directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
    3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
    4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup icing sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with cling wrap and refrigerate.
    5. To make the icing: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup icing sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
    6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake about 3cm apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavoured cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with icing. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
    7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate.

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