Tiramisu Cake is a layered cake made with layers of coffee, chocolate and vanilla. It is then filled with Ganache and topped with rosettes using whipped ganache.
I want cake…
I need cake
Ombre Tiramisu Cake-Everytime I create a cake I want it to be different than my last one, probably because I want to try out all that
I see in blogosphere as well as have some new content to post here.
A friend asked me to teach her cake decoration last week, so to help her out I guided her in making and decorating this cake.
It had to be different cake to give an opportunity to present it here to you guys. I have taken permission from her to post it.
I infused sugar syrup also with coffee by adding instant coffee powder while boiling water and sugar for syrup.
I have been meaning to use my newly acquired Wilton 1M tip which V had been very kind to bring from US. I can’t tell you how many people
I requested to bring it earlier but finally V did for me. I actually left him little choice in the matter by ordering it from here and getting it delivered at his office address.
So having whipped ganache roses on top was a no-brainer. This is what I ordered 1M tip for and of course the swirls. Watch this space for some swirl cupcakes soon!!
The cake was most divine and from V to kids to friend’s family, all couldn’t have enough of this cake. I prefer my cakes to be more moist
so generously soak them in syrup and that is what makes them rich and moist when finally served. Go make this cake and satisfy that chocolate and coffee craving.
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.
- 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.
- 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.
- 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.
- 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.
- Add 2 teaspoons of coffee powder while mixing wet ingredients – to make coffee layer cake.
Old Fashion Chocolate Cake
for the cake:
- 1 cup all purpose flour
- ½ cup +1 tbsp sugar granulated
- ⅛ cup + 1 tsp cocoa powder unsweetened
- ¼ tsp baking soda heaped
- ¼ tsp salt
- ⅔ cup hot water
- 4 tbsp oil
- 2 tsp white vinegar
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
for the sugar syrup:
- ¼ cup sugar
- ¾ cup water
- chocolate ganache filling and covering the cake
for the cake:
- Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
- Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer.
- Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
- Add to the dry ingredients & whisk till just combined. A few lumps are fine.
- Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.
- Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape.
- I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film.
for the sugar syrup:
- Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
assembling the cake:
- Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
- Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading ganache. Finally place the top layer & again soak it. Lightly spread the ganche on top & sides of the cake. Refrigerate the cake for 1 hr.
- Transfer the cake to a wire rack. Place a cookie sheet under it to catch any excess dripping chocolate ganache.
- Pour the ganache in the center of the cake & tilt the rack to cover the sides of the cake as well.
- Allow the excess to run down the sides of the cake. Decorate with chocolate chips.
- Refrigerate the cake until ganache sets (about 1 hr). I refrigerated for 24 hrs prior to cutting covered in a cake dome as I wanted the flavors to really set in. Serve chilled.
Mango White Cake
- Pre-heat oven to 170°C. Grease and line an 8 inch round pan.
- In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.
- Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 25 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
- Assemble and decorate as per your choice.
- This recipe makes 1 layer. Repeat this process to get 3 layers.
- Melt some chocolate and pipe a random design on parchment paper. Wrap the paper around the cake after the chocolate is slightly dry. Once the chocolate hardens, remove the paper and the collar will stick. You can place the cake in refrigerator for 5 minutes for hastening the collar setting.
Coffee Flavored Syrup
- ⅓ cup sugar granulated
- 1 cup water
- 3 tbsp instant coffee powder
- Boil water, coffee & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
- Use ⅓ cup of syrup to soak one layer of cake.
How To Make Chocolate Ganache
- 250 gram dark chocolate finely chopped
- 200 ml heavy whipping cream
- 1 tbsp unsalted butter softened
- Put chopped chocolate in a large heat proof bowl & keep aside.
- In a saucepan, heat cream & butter on medium heat. As soon as it starts to boil, remove from flame & pour over chopped chocolate. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.
- Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavourings (all should be at room temp.)
- Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- The proportion between cream and chocolate will vary based on the usage. If you wish to use ganache for filling up a cake and thick glaze then the proportion is 1:1, equal parts chocolate and equal parts cream. For making chocolate truffles, use 2:1 ratio, with 2 parts chocolate and 1 part cream and for soft icing and pourable glaze the proportion of cream is higher i.e. 1:2, 1 part chocolate and 2 parts cream.