Del-icious!: Tiramisu cake

I'm sure I'm not alone in my attempt to bake a cake at least once a year, for a birthday usually. This year I have actually tried several, some of which were so completely disastrous I didn't even want the embarrassment of showcasing them as learning experiences. There was an attempt at a strawberry cake that was particularly bad, even though the recipe was taken straight from a blog superstar. Dense and chewy, we shall speak of it no more. Baking does not seem to be my forte. I was at a loss, until this spectacular creation came along, including the solution to making good cake for people like me: cheat.

The recipe specified using a packet of moist white cake, something I was unfamiliar with as a Brit but which proved to be a Godsend. The cake was basically all the flavours of Tiramisu in a different arrangement. A layer of white cake flavoured with coffee granules, a mascapone and cream filling sweetened with sugar, coffee extract and rum and a frosting of whipped cream with more rum and chocolate sprinkles. It remained true to it's name and was moist and fluffy for days. Spectacular. (There's a packet of moist white cake remaining in the cupboard and I salivate at the possibilities).

Recipe : Tiramisu cake

Adapted from this recipe

1 package of moist white cake (make sure you have eggs, milk and vegetable oil also)

1 tsp instant coffee powder or granules

1/4 cup coffee

1 tbsp rum

Filling

1 8oz tub of mascapone cheese

1/2 cup icing (confectioners) sugar

1 tbsp rum

Frosting

2 cups whipping cream

1/4 cup icing sugar

1 tbsp rum

1 square of semi sweet chocolate

Preheat the oven to 350oF and grease and paper 3 same sized cake tins.

Prepare the white cake according to the package directions and pour 1/3 each into two tins to create your 2 white layers.

For the remaining 1/3 of the cake batter, add the coffee and mix well and then pour into the third tin for your coffee layer. Bake as specified, allow to cool in the tins for 10 minutes and then turn out onto a wired rack, Let cool completely.

Note: If you only have two tins of equal size, (like I did), pour 2/3 of the batter into one tin and 1/3 with the coffee granules into the other. The 2/3 white layer can be easily cut in half through the middle later to create 2 layers. Instructions below.

Meanwhile, prepare the filling and frosting. Place the filling ingredients in a bowl and mix well together until smooth. Cover and refrigerate.

Place the frosting ingredients in another bowl and beat together with an electric mixer until stiff. Fold 1/2 cup of this frosting mix into the filling. Refrigerate both.

Prepare the coffee, add the rum and allow to cool. When the cake is cool, begin your assembly. First, if you used two tins only like me, you will need to cut the white cake layer in half through the middle to give you two layers. Use a long knife and carefully slide through the cake. You should now have 2 layers of white cake and one layer of coffee flavoured cake. Start by placing one layer of white cake on a plate and poke a few holes into it with a thin skewer or toothpick. Sprinkle with 1/3 of the brewed coffee, allowing it to absorb into the cake.

Spread half of the filling mixture over this, evening out to the edges, then top with the coffee cake. Prick some holes again and drizzle another 1/3 of the coffee over. Spread with the remaining filling. Top the cake with the final white layer and repeat the coffee drizzling. Spread the frosting all over the sides and top, making sure it covers everything, (this can be tricky, but persevere, it will stiffen slightly after a time in the fridge). Finally, use a lemon zester or fine grater to grate the chocolate over the top. Place your creation in the fridge for at least 30 minutes and then enjoy.