Ombre Tiramisu Cake with Whipped Ganache Frosting

one 8 inch round cake Conversion Chart Print


1 layer of chocolate cake
1 layer of vanilla cake with 2 teaspoons of coffee powder added while mixing wet ingredients
1 layer of vanilla cake
1 portion of sugar syrup with 2 teaspoons of instant coffee powder
2 portions of chocolate ganache


1. Bake one chocolate cake as per instructions given in the recipe. Bake a second layer of coffee cake where I used the recipe of vanilla cake and added 2 teaspoons of coffee powder while mixing wet ingredients. Bake a third layer of vanilla cake.
2. Prepare sugar syrup and add 2 teaspoons of instant coffee powder while boiling water and sugar. I prepared double the quantity of chocolate ganache as I wanted to pipe roses using 1M tip, so I knew it would eat up a lot of ganache or any frosting. Refrigerate ganache for at least 2 hours so that it is easily whipped. Remove from refrigerator and whip for 4-5 minutes.
3. Place the chocolate layer on a platter or cake stand. Make some holes into the bottom layer using a fork. Soak the bottom layer in coffee syrup. Then lightly spread whipped ganache. Place the coffee layer on top of the chocolate layer & repeat the process of soaking & spreading filling. Finally place the vanilla layer & again soak it. Lightly spread ganache on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
4. Remove from refrigerator and pipe roses to your heart's content using 1M tip. Chill and serve. And enjoy the accolades.


Increase the quantity of coffee in both the syrup and cake based on your preference.

If you want more pronounced flavor of coffee then use coffee or mocha whipped cream instead of ganache as chocolate frosting subdued the subtle flavour which I incorporated inside the cake.