This cake is the bomb {Tiramisu Layer Cake}

Do people still say "the bomb" anymore? Probably not. Oh well, I've never been trendy, and it's too late to start now! :) Perhaps this week, as you plan out what you will do for Easter, you are thinking about what to serve for dessert. And if you are, let me humbly suggest this masterpiece of a cake.  I found it on allrecipes.com, where I've found most of my favorite recipes by searching through their five star ratings.

I first made this delight a few years ago for Mother's Day, when tasked to bring "an amazing dessert". This cake delivered. My mother-in-law talked about it for months afterwards!

This cake has all of the elements to be a blockbuster success: mascarpone cheese, coffee, Kahlua, heavy cream, more Kahlua... so very, very good. :)



I'm not a food blogger, so I didn't do that cool step-by-step picture thing. I've tried that before, but I always forget after step 6 or 7, throw it all together, and then barely remember to take a photo of the final product. So. Here's the recipe.

Ingredients: (don't be scared by the long list. A lot of the items are repeated. Also? This is one of the recipes where you shouldn't skimp or substitute. Go with the good stuff.)

CAKE:
1 (18.25 ounce) package moist white cake
1 tsp. instant coffee powder
1/4 c. brewed coffee (I use French vanilla coffee for this and it's divine.)
1 Tbsp. Kahlua

FILLING:
1 (8oz) container of mascarpone cheese
1/2 c. confectioner's sugar
2 Tbsp. Kahlua

FROSTING:
2 c. heavy cream
1/4 c. confectioner's sugar
2 Tbsp. Kahlua

GARNISH:
2 Tbsp. unsweetened cocoa powder
1 (1 oz)square of semi sweetened chocolate.

Directions:

1. Preheat your oven to 350 degrees. Grease and flour three 9 inch cake pans.


2. Prepare your cake mix according to the directions. Divide 2/3 of the batter between 2 pans, and then stir the instant coffee into the remaining batter. Pour into last pan.


3. Bake in oven for about 20-25 minutes. Let cool in pan for 10 minutes, then remove from pan and cool on a wire rack until completely cool. Combine your brewed coffee and 1 Tbsp of the Kahlua, set aside.


4. For the filling: In a small bowl, with mixer on low, combine mascarpone, 1/2 c. confec. sugar and 2 Tbsp. of Kahlua; beat just until it gets smooth. Cover with plastic wrap and refrigerate.


5. For the Frosting: In a medium bowl, beat cream, 1/4 c. of confec. sugar and 2 Tbsp of Kahlua with mixer on med-high until stiff. This will take about 10 minutes. Fold 1/2 cup of this cream mixture into the filling.


6. To assemble: Place one plain layer cake on a plate. Poke holes in cake with a skewer, about an inch apart. Pour one third of the reserved coffee mixture over cake, then spread with half the filling mixture. Top with coffee flavored cake, repeat holes and pour another third of the coffee mixture over this layer. Spread with remaining filling. Top with remaining cake layer, poke holes, pour rest of coffee mixture over the top. Spread top and sides of cake with frosting. Place cocoa in a sieve and lightly dust the top of the cake. Shave chocolate square into curls and garnish top of cake. Refrigerate for at least 30 minutes before serving.

I know it seems like a lot of work. It will take a while, but if you make the filling and the frosting while the cakes are baking, it really cuts down on the length of time. And because you can't taste something through a computer screen, you'll just have to trust me that it's that good. Worth the time and the extra ingredients. I am now considering making this on Saturday for our family brunch. :)