Tiramisu Cake

Ingredients

• 1.5 cup All-purpose flour (190g)
• 1 cup Granulated sugar (200g)
• 1.5 tsp Baking powder
• 0.25 tsp Salt
• 0.5 cup Unsalted butter (113g, softened)
• 2 Eggs (large, room temperature)
• 1 tsp Vanilla extract
• 0.5 cup Sour cream (120g, full fat)
• 1 tbsp Instant espresso powder (dissolved in 1 tbsp hot water for the marble swirl)
• 0.25 cup Strong brewed espresso (for the syrup)
• 2 tbsp Granulated sugar (for the syrup)
• 1 cup Mascarpone cheese (225g, chilled)
• 0.5 cup Heavy cream (120ml, chilled)
• 0.33 cup Powdered sugar (40g)
• Cocoa powder (for dusting)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

3. 3

   In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. 5

   Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.

6. 6

   Transfer about 1 cup of the batter to a small bowl and stir in the dissolved espresso mixture until uniform.

7. 7

   Dollop the vanilla batter and the coffee batter into the prepared pan. Use a knife or skewer to swirl the two batters together to create a marble effect.

8. 8

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.

9. 9

   While the cake cools, make the espresso syrup by whisking the strong brewed espresso and 2 tablespoons of sugar together until the sugar dissolves.

10. 10

    Poke holes all over the warm cake using a skewer or fork. Pour the espresso syrup evenly over the cake and let it cool completely.

11. 11

    To make the mascarpone cream, beat the chilled mascarpone, heavy cream, and powdered sugar together in a cold bowl until stiff peaks form. Be careful not to overbeat, as mascarpone can curdle.

12. 12

    Spread the mascarpone cream over the cooled cake. Dust generously with cocoa powder before serving.

Notes

If you don't have sour cream, Greek yogurt is a suitable replacement. Ensure all dairy and eggs for the cake batter are at room temperature for the best texture, but keep the topping ingredients cold.

Nutrition per serving

• dessert
• cake
• tiramisu
• baking
• coffee
• italian-inspired