Mocha Tirami-So-Good Layer Cake I've taken all the flavors of tiramisu that I love, and put them into a cake that was easier, but still delicious! This is the result. Enjoy! Prep time: 1 hour 15 minutes |Cook time: 25 minutes |Total time: 1 hour 40 minutes |Servings: 12•1 moist white cake mix that uses egg whites
•3 egg whites at room temperature
•1/3 cup(s) of oil
•1 cup(s) of water
•1/4 cup(s) of italian sweet creme or french vanilla coffee flavoring
•1 tbsp. of suisse mocha or mocha instant coffee granules
•3 tsp. of suisse mocha or mocha instant coffee granules
•1/2 cup(s) of boiling water
•2 tbsp. of mocha coffee liqueur
•16 ounce(s) of block Philadelphia Brand Cream Cheese at room temperature
•1/2 cup(s) of heavy whipping cream
•5 tbsp. of sour cream
•1/2 cup(s) of powdered sugar, sifted
•2 tbsp. of mocha coffee liqueur
•1/2 cup(s) of chocolate covered espresso beans, pulsed 10-12 times in food processor, until coarse crumbs
•2 cup(s) of heavy whipping cream
•1/4 cup(s) of powdered sugar, sifted
•2 tbsp. of mocha coffee liqueur
•1 ounce(s) of semisweet chocolate bar, shaved into curls
Steps
1.Preheat oven to 350 degrees. Spray two 8-inch round pans lightly with non-stick cooking spray.
2.Prepare cake according to package directions, using first 5 ingredients. Pour half batter into one pan.
3.Add 1 tbsp. mocha instant coffee granules to rest of batter in bowl, whisk until blended. Pour into other pan.
4.Put pans in oven immediately, spacing evenly in oven, for 25-28 minutes or until toothpick inserted in center comes out clean.
5.While cakes are in oven, prepare filling. In medium bowl beat cream cheese until whipped smooth. Beat in heavy cream, sour cream, powdered sugar and mocha coffee liqueur until thoroughly combined, do not overbeat. Fold in chocolate covered espresso beans, cover bowl with wrap and refrigerate.
6.Take cakes out of oven, cool for ten minutes still in pans on top of wire racks.
7.Lightly spray racks with non-stick cooking spray, flip cakes out of pans onto racks, completely cool, 30-45 minutes.
8.With long serrated knife or wire cake cutter, trim tops of cake layers horizontally until flat and smooth. Cut each cake layer in half horizontally and separate layers.
9.Mix frosting. In medium bowl, beat heavy whipping cream, mocha coffee liqueur and powdered sugar on medium-high speed until stiff peaks. **NOTE: this should not be done for more than 5 minutes, as your whipped cream will turn to butter!
10.Fold 1/2 cup of whipped cream into filling, refrigerate again if necessary.
11.Place one layer of mocha coffee cake onto cake stand or plate, (I start with top layer) upside down. WIth thin wooden skewer, poke holes in top of cake, 1 inch apart, covering cake layer.
12.Drizzle 1-2 tbsps. of coffee/mocha liqueur mixture over top of cake, covering evenly. Spread 1/4-1/2 cup of filling over this. Next layer will be a vanilla cream cake layer, continue process, alternating flavors of cake. When you get to top layer, pour coffee/mocha liqueur mixture over, but no filling.
13.Frost sides and top of cake with frosting.
14.Take vegetable peeler and scrape down side edge of chocolate in one, long stroke to make chocolate curls. Sprinkle curls over top of cake.
15.Refrigerate cake for at least two hours, up to overnight if you wish. Be prepared to be called a Cake Goddess at your dinner table!