- Make the cake layers a few hours in advance. Wrap them tightly in foil and refrigerate them for at least 2 – 4 hours. This will help them to firm up a little and thus, make it easier to slice.
- In a small saucepan, add 2 cups of water and the coffee powder. Boil till strongly brewed.
- Turn of the heat, pour into a measuring jug and set aside. If adding rum, add now.
- In a large mixing bowl, add mascarpone, vanilla, sugar and liquor if adding and whisk till smooth.
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream till it holds stiff peaks.
- Using a spatula and a gentle sleight of hand, fold in the whipped cream and mascarpone and refrigerate for a while.
- Slice the cake layers in half so you end up with 4 cake layers. Place 1 layer on a cake board with a ring mould or on the base of a springform tin.
- Add about 1/2 cup of the coffee syrup with a brush making sure you soak every crumb. Then, add about 1/4th of the mascarpone whipped cream mixture and spread evenly across the layer. Dust with some cocoa powder. Repeat for all remaining layers. Finally, refrigerate for at least 2 – 4 hours for the flavors to meld and just before serving, remove ring mold, prong some candles and enjoy!
This cake is going down in history as the official anniversary cake. It also goes by the name of I’m-so-terribly-sorry-for-all-this-silence-on-Doux-Project-it-hasn’t-gone-well-with-me-either-but-this-cake-makes-up-for-it-I-hope. Of course, you could use the nickname and make this fabulous Tiramisu cake for all occasions to come because it involves everything people like – coffee, a little rum, copious amounts of cocoa powder, sublime mascarpone laced cream and vanilla scented cake. In fact, 4 layers of this were wiped clean by my parents (who’s anniversary I made this for) and they christened it ‘cake for two’. Adorable.
This cake doesn’t involve too much effort and if it does, I hate to put you through the ordeal but its totally worth the tears. I used the same technique as the Tres Leches cake and I’m happy to report I sliced it with ninja like precision. All the hours of Fruit Ninja pay off, you see. What also works is a gnawing inner voice that tells you, you will get there so don’t drown that out. You must also use your favorite vanilla cake recipe but allow some firming time in the refrigerator so its less nightmare-ish to slice it in half. Yes, this is a layer and no you can’t not slice them in half. Conceptually, it might work but trust it me, it falls flat on execution. This cake is the inner beauty sort of cake so the inside does require some work. You could however buy 4 thin sponge cakes if you like though. Then its just a matter of assembly. If you have a giant ring mould for assembly, it will work but I assembled it on a cake board using a ring bit of the springform tin. (I know, its shameful. I have a cake slicer but don’t have a ring mould yet.) You could just as easily assemble this in a springform tin too but make sure its deep set. The height will ease some fears and the cream sets while you refrigerate the cake so its perfect. I didn’t ice the sides of the cake because honestly, I didn’t need to. Its inner beauty radiates so put away the piping bag and the giant palette knife and live a little.
Serves: 6 – 8 (or 2 happy people who intend to live off it for a week)
Slightly adapted from: Dorie Greenspan’s BFMHTY
For the Cake layers:
A vanilla cake recipe sufficient for 2 layers (you can use this one too)
For the Coffee Soaking Syrup:
2 – 4 tbs coffee powder, the finest you can possibly find
2 cups water
2 – 4 tbs rum, Kahlua or any other chocolate/coffee liquor (optional)
Mascarpone Whipped Cream:
8 oz (226 g) mascarpone
1/2 cup (100 g) icing sugar, sifted
1 1/2 tsp vanilla extract
1 cup (240 ml) cold heavy cream
1 tbs coffee/chocolate liquor (optional)
To assemble the cake: