Irresistible Tiramisu Cake Recipe

Ingredients

• 1 (15.25 ounce) package moist white cake mix
• 1 cup water
• 3 large egg whites
• 0.33 cup vegetable oil
• 1 teaspoon instant coffee powder
• 0.25 cup coffee
• 1 tablespoon coffee flavored liqueur
• 1 (8 ounce) container mascarpone cheese
• 0.5 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 2 cups heavy cream
• 0.25 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Instructions

1. Get all your ingredients ready. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans for baking.
2. For the cake: In a large bowl, mix the cake mix, water, egg whites, and oil with an electric mixer on medium speed until well combined, about 2 minutes. Divide two-thirds of the batter between two prepared pans. Stir instant coffee into the remaining batter and pour into the remaining pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 to 28 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. For the syrup: Mix the brewed coffee and coffee liqueur in a measuring cup and set aside.
5. For the filling: With an electric mixer on low speed, beat together the mascarpone, confectioners’ sugar, and coffee liqueur in a medium bowl until smooth. Cover with plastic wrap and refrigerate to keep chilled.
6. For the frosting: In a medium bowl, beat the cream, confectioners’ sugar, and coffee liqueur with an electric mixer on medium-high speed until stiff peaks form. Gently fold 1/2 cup of the frosting into the chilled filling until well combined. Keep both the frosting and filling covered in the refrigerator to maintain their coolness.
7. To assemble: Put one plain cake layer on your serving plate. Use a thin skewer to poke holes in the cake, about 1 inch apart. Pour 1/3 of the coffee syrup over the cake, then spread 1/2 of the filling on top. Add the coffee-flavored cake layer and poke holes in it. Pour another 1/3 of the coffee syrup over the cake and cover with the remaining filling. Finish with the last cake layer and poke holes in the top. Pour the remaining coffee syrup over the top. Frost the sides and top of the cake.
8. For the garnish: Put cocoa powder in a sieve and lightly dust the top of the cake. Use a vegetable peeler to create curls from the edge of a chocolate square. Sprinkle the chocolate curls over the cake.
9. Refrigerate the cake for at least 30 minutes before serving.

Nutrition

• Calories: 465 kcal
• Fat Content: 29 g
• Fiber Content: 1 g
• Sugar Content: 34 g
• Sodium Content: 309 mg
• Protein Content: 4 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g