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 Every time 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 a different cake to allow presenting it here to you guys. I have taken permission from her to post it.
I kept the cake simple but decided to have an ombre effect in layers with layers of chocolate, coffee and vanilla cakes. Since she suggested using coffee flavor,
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 the US. I can’t tell you how many people
I requested to bring it earlier but finally, V did for me. I left him little choice in the matter by ordering it from here and getting it delivered to his office address.
So having whipped ganache roses on top was a no-brainer. This is what I ordered a 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 flavor that I incorporated inside the cake.
Tiramisu Cake
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.
Servings: 8 inch layered cake
Ingredients
- 1 layer chocolate cake
- 1 layer vanilla cake see notes
- 1 layer vanilla cake
- 60 ml coffee syrup
- 1 kg chocolate ganache
Instructions
- 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.
Notes
- 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 flavor 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
The most decadent and moist old fashioned chocolate cake.
Servings: 9 inch layered cake
Ingredients
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 olive 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
Instructions
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.
Notes
- Old Fashioned Chocolate Cake: Truffle Cake
- Chocolate Ganache
- You can make a full recipe cake and then slice into three layers or alternatively you can bake 3 layers in separate pans by placing them in a big oven together.
- You can whip the ganache before spreading as filling.
- 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.
Mango White Cake
Mango White Cake is a simple white cake filled and frosted with fresh alphonso mangoes. A moist, soft and delicious cake and great crowd pleaser.
Servings: 8 inch layered cake
Ingredients
- 1 cup all purpose flour
- ½ cup sugar granulated
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ cup apple sauce unsweetened
- ½ cup yogurt homemade curd or buttermilk
- 2 tbsp olive oil
- ½ tbsp apple cider vinegar
- 1 tsp vanilla extract
- a pinch salt
Instructions
- 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.
Notes
- 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
A sugar syrup for soaking cakes and bakes. It is perfect to go with most coffee or chocolate based desserts.
Servings: 100 ml
Ingredients
- ⅓ cup sugar granulated
- 1 cup water
- 3 tbsp instant coffee powder
Instructions
- 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.
Notes
The more you soak the layers before filling, the more moist your cake will be. So don’t hesitate to pour it in the required ⅓ cup for every cake layer you use.
How To Make Chocolate Ganache
Chocolate Ganache is a very versatile and basic preparation. By learning how to make chocolate ganache, the sky is the limit. Use it as filling, frosting or even as set mousse or in cheesecakes and tarts.
Servings: 220 ml
Ingredients
- 250 gram dark chocolate finely chopped
- 200 ml heavy whipping cream
- 1 tbsp unsalted butter softened
Instructions
- 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 flavorings (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.
Notes
- 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.
So beautiful cake it is. wish i could make such a beautiful creation,bookmarked this page, will share with my family.
Thanks Jyoti :)
Hi! You have an awesome blog. I was wondering about the proportion of chocolate to cream for piping. I was planning to make the cake for a birthday.
Hi Lopamudra, you can refer recipe of ganache which I used. It roughly uses equal part chocolate and cream.
Thank you Deepali. I just hope my cake turns out as beautiful as yours. By the way have you tried piping with the 2D tip. The roses turn out even prettier
wow it look so nice and yummy..
Thanks!