Tiramisu Cake

Ingredients

Chocolate Cake
  • 4 oz-120g self-raising flour (sifted)
  • ½ teaspoon baking powder
  • 2 medium eggs (free-range)
  • ½ teaspoon vanilla essence
  • 4 oz-120g baking margarine (room temperature)
  • 4 oz-120g caster sugar
  • 1 oz-20g cocoa powder
Coffee Cake
  • 4 oz-120g self-raising flour (sifted)
  • ½ teaspoon baking powder
  • 2 medium eggs (free-range)
  • 3 tablespoons cherry brandy
  • 4 oz-120g baking margarine (room temperature)
  • 4 oz-120g caster sugar
  • 1 teaspoon espresso powder
  • 2 fl oz.- 60ml cold espresso coffee
Cherry Brandy Mascarpone
  • 6x egg yolks (free-range)
  • 4oz-120g caster sugar
  • 7 fl oz-200ml cherry brandy
  • 35oz-1kg mascarpone cheese
  • 6 tablespoon icing sugar
  • 0.1 0z-3g veg gelatin powder
  • ½ pint hot water
Coffee Glaze
  • 1 ½ tablespoon demerara sugar
  • 4 fl oz-120ml espresso
Decoration
  • Cherry brandy mascarpone
  • Grated dark chocolate
  • Grated white chocolate
  • 18 sponge fingers
  • Edible gold glitter spray (optional)
  • 2 oz.- 50g Melted dark chocolate
  • 2 oz.- 50g Melted white chocolate

Method

  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  2. Grease two 8inch cake tins and set to one side
  3. Start by preparing the fresh coffee. In one cup pour 2 fl oz.- 60ml and in another separate cup pour 4fl oz.- 120ml. Add the demerara sugar to the larger of the two and set both to one side to cool for later
  4. In a large mixing bowl start the chocolate cake mix and cream together the margarine and sugar using an electric whisk/stand mix 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. To make the coffee cake, cream together the margarine and sugar using an electric whisk/stand mix 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 and self-raising flour into the cake batter. Mix to combine
  12. Add the espresso powder and cherry brandy and stir again
  13. Finally, add the 2 fl oz-60ml cold espresso (the one without sugar that was prepared earlier) and combine the cake mix one last time
  14. Pour the coffee cake mix into the second prepared tins evenly and smooth it out to the edges
  15. Pop both cakes into the oven for 25-30mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
  16. Remove the cakes from oven. Allow to cool in the tins for 20 mins before removing and allowing to cool completely
  17. Whilst the cakes are cooling, make the cherry brandy mascarpone that will be used for the filling and decoration. In a large mixing bowl over a pan of simmering water, add the egg yolks, cherry brandy and sugar and mix with a hand-whisk over the heat for 10mins until doubled in volume. Remove from the heat and continue to whisk until cold. Set to one side
  18. Meanwhile, mix the mascarpone into a smooth paste. Add the cooled yolk mix and combine. Add the icing sugar and combine again. Set to one side
  19. Add the gelatin to the hot water and mix until dissolved (ALWAYS add gelatin to water and not the other way around). Add to the mix and stir one last time
  20. Melt the dark and white chocolate in separate bowls using your preferred method and lay out a sheet of baking paper. Dip each side of the sponge fingers in alternate chocolate and set on the baking sheet to set. Put to one side
  21. You are now ready to assemble the cakes. Using a cake slicer- cut each cake horizontally in half so you end up with 4 layers. Place your first cake layer down on a plate and brush the cooled coffee-sugar mix on the top. Add the mascarpone mix carefully on top- it may seem very runny so be careful not to overdo it
  22. Use another alternate flavour cake half to place on top. Repeat the process of brushing it with coffee and topping with mascarpone. Repeat this process with the other 2 cake layers but when the final layer is on the top of the cake, just brush with coffee- do not top with mascarpone mix
  23. Pop the cake and the remaining mascarpone in the fridge for at least 2 hours
  24. After the 2 hours use rest of the mascarpone cover the top of the assembled cake
  25. Dust the top and side of the cake with edible gold glitter and grated chocolate
  26. Stick the sponge fingers around the edges of the cake using mascarpone mix. Pop back in the fridge for 30 mins
  27. Serve and enjoy!!!!!
  28. ***You may have excess mascarpone mix depending how generous you are decorating the cake…have fun coming up with new ways to use it. Store in fridge***

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