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Tiramisu Cake
Author: Claudia Brick
Ingredients
  • 200 g unsalted butter
  • 200 g caster sugar
  • 4 eggs at room temperature
  • 1 teaspoon vanilla paste/essence
  • 120 g almond meal/ground almonds
  • 150 g plain flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup greek yogurt (full fat)
  • 2 ½ tablespoons instant coffee granules, dissolved in 1 tablespoon boiling water
  • 120 g dark chocolate finely chopped
  • 4 shots espresso coffee (~1/2 cup)
  • 3 tablespoons kahlua or similar coffee liquor
Mascarpone frosting
  • 250 g mascarpone
  • 250 g whipping cream
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla essence/paste
  • 1 tablespoon cocoa to dust
Instructions
  1. Preheat the oven to 170°C. Grease and line 2 x 20cm cake tins with baking paper. You can also use 22cm cake tins for a flatter cake, they will just take less time to bake.

  2. In the bowl of a stand mixer, cream the butter, caster sugar and vanilla until light and creamy, about 5 minutes.

  3. Add eggs, one at a time, mixing after each addition to fully combine.
  4. In a small bowl, dissolve the instant coffee in 1 tablespoon boiling water then stir in the yogurt. Add this to the batter and mix to fully combine.
  5. In a separate bowl, whisk together the ground almonds, flour, baking powder and salt.
  6. Fold this gently into the batter to just combine. Fold in the finely chopped dark chocolate.
  7. Divide evenly between the cake tins (I alternate big scoops using a cup measure into each one).
  8. Bake for 20-25 minutes until the top just bounces back to touch in the centre and a skewer inserted has a few crumbs- don’t overbake, they will continue to cook as they cool.
  9. Leave to mostly cool then remove from the tins.
  10. Mix together the espresso coffee and kahlua, then brush this over the cakes. They will soak up more liquid than you think. I find it works best if the cakes are warm and the coffee is cold, or the coffee is still hot and the cakes are cold – if both are hot it can get too wet.

  11. Place in the fridge for 10 minutes or so before frosting them if it's a hot day.

  12. Assemble just prior to serving:

  13. Beat together the mascarpone, cream, sugar and vanilla until just thick enough to dollop – be careful here as it’s a really fine line and if overbeaten the cream will be grainy and difficult to salvage. If this does happen, try adding more liquid whipping cream and stirring very gently until smooth.

  14. Place one cake on your serving plate. Dollop with half the mascarpone cream and spread to the edges with an offset spatula or the back of a spoon. Carefully top with the second cake, and finish with the remaining cream. Use a sieve to dust with cocoa just before serving.

  15. Leftovers are best kept in the fridge in an airtight container.