- For the Sponge Cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- ¼ tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- For the Tiramisu Cream Frosting
- 3 cups whipping cream
- ⅓ cup icing sugar
- 1 tsp vanilla extract
- 1½ tablespoons instant espresso powder
- ½ cup mascarpone cheese
- For the Whipped Chocolate Filling
- 1½ cups dark chocolate chips ( I use 50% cocoa chips)
- ⅓ cup whipping cream
- reserved ½ cup of Tiramisu Cream Frosting
- To soak onto the cake
- 2 to 3 ounces Kahlua liqueur (cold sweetened espresso is also a good non-alcoholic substitute)
Instructions
To prepare the Sponge Cake
Sift together the flour and baking powder and set aside.
For the meringue base of the cake batter, beat egg whites and cream of tarter until foamy.
Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.
Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched.
Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
To prepare the Tiramisu Cream Frosting
Whip together the cream, icing sugar, vanilla extract and instant espresso powder until stiff peaks form.
Remove about ⅔ of the whipped tiramisu cream to a large bowl and beat in the mascarpone cheese until smooth.
Fold the mascarpone mixture back into the tiramisu cream. Remove about ½ cup of this frosting and set aside for the whipped chocolate filling.
To prepare the Whipped Chocolate Filling
In a double boiler melt together the chocolate chips and whipping cream. Don’t overheat the chocolate. It needs to be cooled to almost room temperature to be used so as little heat as possible in order to get it to melt is best.
Reserve about ½ cup chocolate to drizzle on top.
Fold the rest of the chocolate into the reserved cream frosting.
To construct the cake
Using a fork or wooden skewer, stab holes all over the surface of both cake layers and pour the Kahlua over each layer.
Frost with the tiramisu cream and drizzle the cake with the chocolate ganache using a piping bag or a Ziploc bag with the corner snipped off.
Note
Source recipes -Here-
