Description
A classic vanilla cake layered with rich chocolate ganache and topped with a luscious tiramisu-flavored buttercream. This elegant dessert blends mascarpone, espresso, and chocolate for a sophisticated and indulgent treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup unsalted butter, softened
- 8 oz mascarpone cheese
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon warm water
- 1 teaspoon vanilla extract
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream 1 cup butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
- Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
- To make the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth and allow to cool until thickened but spreadable.
- For the tiramisu buttercream, dissolve the espresso powder in warm water. Beat 1/2 cup butter and mascarpone together until smooth. Gradually add powdered sugar, espresso mixture, and remaining vanilla extract, mixing until creamy and smooth.
- To assemble, spread a layer of ganache over the first cake layer. Top with the second cake layer and frost the entire cake with the tiramisu buttercream. Dust with cocoa powder before serving.
Notes
- Ensure cakes are completely cooled before assembling to prevent melting the buttercream.
- Refrigerate the cake for 20–30 minutes before slicing for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 530 kcal
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg
