Chocolate Tiramisu Birthday Cake
Impress friends and family with this delectable layered cake topped with Lindt EXCELLENCE 85% Cacao Dark Chocolate. This elevated cake recipe dessert is sure to become your new go-to for special occasions.
Lindt EXCELLENCE 85% Cacao Dark Chocolate Bar, 100g
Medium
8 people
Ingredients
- 1 cup (250 ml) unsalted butter, room temperature
- 1 cup (250 ml) granulated sugar
- 4 large eggs, room temperature
- 4 tbsp (60 ml) 3.25% milk
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cup (375 ml) flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) kosher salt
- 2 tbsp (30 ml) instant espresso
- 1 ½ tbsp ( 22 ml) cocoa powder
- 1/4 cup (60 ml) instant espresso
- 1 tbsp (15 ml) boiled hot water
- 1/4 cup (60 ml) marsala wine or amaretto liqueur
- 4 1/4 cups or 2 tubs (910 ml) mascarpone, room temperature
- 1 cup (250 ml) icing sugar
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (2 ml) kosher salt
- 1 tbsp (15 ml) instant espresso
- 1 tbsp (15 ml) cocoa powder
- 5 squares Lindt EXCELLENCE 85% Cocoa Dark Chocolate, grated
Lindt Chocolate In This Recipe
Method
Step 1.
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use a large bowl with an electric hand mixer). Mix for three minutes or until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time. Scrape down the bowl again.
Step 2.
Add milk and vanilla and blend until just combined.
Step 3.
Mix flour, baking powder and salt together in another bowl. Add half of the flour mixture to the wet ingredients, and blend on low speed. Add the remaining dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl.
Step 4.
Preheat oven to 325°F. Butter and line the bottom of four 6-inch cake pans with parchment paper.
Step 5.
Place 2 cups of batter in a bowl. Dissolve instant espresso in 1 tsp of hot water and add to the bowl. Gently mix together well.
Step 6.
Combine 1 1/2 tbsp of water with sifted cocoa powder and mix until smooth. Add cocoa mixture to 1 cup of batter in another bowl, and gently combine.
Step 7.
Set aside remaining vanilla batter.
Step 8.
Divide espresso batter between two cake pans. Place chocolate batter in a third, and vanilla in remaining pan. Gently smooth the surfaces of the cake with back of spoon or butter knife.
Step 9.
Bake for 15 to 20 minutes (poke with a skewer and if it comes out clean, the cake is done). Cool for 15 minutes before removing from pans. Let cool completely on cooling rack.
Step 10.
Dissolve instant espresso in hot water in small bowl, add wine and set aside.
Step 11.
Place mascarpone, icing sugar, and salt in the bowl of stand mixer and mix for 3 to 5 minutes or until light and fluffy.
Step 12.
Divide icing into 3 bowls. Whisk instant espresso powder into 1 cup of icing. Sift and whisk cocoa powder into another 1 cup of icing. Stir vanilla into remaining icing.
Step 13.
Trim tops cakes to make even and flat. Brush each top of cake with espresso syrup.
Step 14.
Spread ¾ cup of vanilla icing on tops of chocolate and espresso cakes, enough to evenly cover.
Step 15.
Place chocolate cake on serving plate and stack both espresso cakes on top. Place vanilla cake as top final layer.
Step 16.
Spread very thin layer of vanilla icing over whole cake, filling in gaps between layers if needed. Transfer to fridge to set for 15 minutes.
Step 17.
Begin final layer of icing by applying chocolate icing with palette or butter knife around bottom quarter of cake. Apply espresso icing above chocolate, gently blending into chocolate icing layer for an ombre effect.
Step 18.
Finish top and remaining sides of cake with remaining vanilla frosting.
Step 19.
Smooth top and sides of the cake using palette or butter knife. Sprinkle with grated Lindt EXCELLENCE 85% Dark Chocolate and serve.
Step 20.
Chocolatier’s Tips: Keep a tall glass of hot water and paper towel nearby when icing the cake. To create a smooth even look to the cake, tip knife into hot water, then dry off with a paper towel. Cakes can be made ahead of time. Wrapped well in plastic wrap and kept one to two days at room temperature or kept in freezer for up to one month. Espresso syrup and icing can be made one to two days ahead of assembling the cake and kept in airtight containers in fridge. Bring icing up to room temperature one to two hours before using.
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