Tiramisu Cake©

Ingredients

Chocolate Cake
  • 4.5 oz-130g Self-Raising flour (sifted)
  • ½ teaspoon Baking Powder
  • 2 Medium Eggs (free-range)
  • 1 teaspoon Vanilla Essence
  • 4.5 oz-130g Baking Margarine (room temperature)
  • 4.5 oz-130g Caster Sugar
  • 1 oz-30g Cocoa Powder
Coffee Cake
  • 4.5 oz-130g Self-Raising Flour (sifted)
  • ½ teaspoon Baking Powder
  • 2 Medium Eggs (free-range)
  • 3 tablespoons Cherry Brandy
  • 4.5 oz-130g Baking Margarine (room temperature)
  • 4.5 oz-130g Caster Sugar
  • 1 tablespoon Espresso Powder
  • 2 fl oz.- 60ml Cold Strong Coffee (approx 1 heaped tablespoon of coffee)
Cherry Brandy Cream
  • 20.2 fl oz-600ml Double Cream
  • 3.5oz-100g Dark Chocolate (grated)
  • 3.5oz-100g White Chocolate (grated)
  • 7 fl oz-200ml Cherry Brandy
  • 17.6oz-500g Mascarpone Cheese
Coffee Glaze
  • 1 ½ tablespoon Demerara Sugar
  • 4 tablespoons Cherry Brandy
  • 2 fl oz-60ml Cooled Strong Coffee (approx 1 heaped tablespoon of coffee)
Decoration
  • Cherry Brandy Cream
  • 7oz-200g Sponge Fingers (blitzed)
  • Dusting of Cocoa Powder

Method

  1. Start by preparing the cold coffee mixes. In both cups pour 2 fl oz.- 60ml hot water, add some strong coffee and mix. Add the demerara sugar and cherry brandy to one of the two and set both to one side cool. Remember which one has the brandy in it!
  2. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  3. Grease 2, round, 8inch cake tins and set to one side
  4. In a large mixing bowl start the chocolate cake mix. Cream together the margarine and sugar until light in colour and well combined
  5. Add the eggs, mixing in-between each addition until both eggs have been used
  6. Add the vanilla essence and mix again
  7. Next, sieve the baking powder, self-raising flour and cocoa powder into the cake batter. Mix to combine
  8. Pour the chocolate cake mix into one of the prepared tins evenly and smooth it out to the edges. Set to one side
  9. Continue by making the coffee cake. Cream together the margarine and sugar until light in colour and well combined
  10. Add the eggs, mixing in-between each addition until both eggs have been used
  11. Next, sieve the baking powder, espresso powder and self-raising flour into the cake batter. Mix to combine
  12. Finally, add the cherry brandy and plain cold coffee (the one without sugar that was prepared earlier) and combine the cake mix one last time
  13. Pour the coffee cake mix into the second pre-prepared tin and evenly smooth it out to the edges
  14. Pop both cakes into the oven for 30mins
  15. Remove the cakes from oven. Allow to cool in the tins completely
  16. Remove the cakes from the tins once completely cooled and brush the cold cherry brand coffee mix on the bottom side of each sponge and allow to soak in evenly
  17. To continue, make the cherry brandy cream that will be used for the filling and decoration. In a large mixing bowl add the double cream and whisk until starting to get some shape (but not too much)
  18. Add the mascarpone and cherry brandy and continue to mix until the cream is holding it's shape well but not too stiff
  19. Fold in the grated chocolate gently, using a spoon
  20. You are now ready to assemble the cakes. Place your chocolate cake layer down on a plate and add the cream mix carefully on top
  21. Place the coffee sponge on top and cover the top and sides of the cake with the remaining cream
  22. Pat the top and sides of the cake with the crushed sponge fingers (finer at the sides and rougher pieces on top)
  23. Dust the top with cocoa powder and serve
  24. **KEEP STORED IN THE FRIDGE BUT SERVE AT ROOM TEMP**

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