Kahlua Tiramisu Cake

Chocolate Kahlua Tiramisu Cake

Well it’s certainly been a busy month for me with schoolwork but I’m back to the blog this morning with a great and pretty easy dessert recipe. I served this last night at a dinner party to celebrate a friend’s birthday and it was a big hit. A simple chocolate scratch cake gets a little soak in Kahlua liqueur before being frosted with a tiramisu-like espresso cream and topped with a drizzle of chocolate ganache. Irresistable!

Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla flavouring

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
Tiramisu Cream Frosting
2 1/2 cups whipping cream
1/2 cup icing sugar
2 tsp vanilla extract
1 1/2 tablespoons instant espresso powder
Whip together until stiff peaks form. Remove about 2/3 of the whipped cream to a large bowl. Into the remaining whipped cream, beat in until smooth
1/2 cup mascarpone cheese
Fold the mascarpone mixture into the tiramisu cream.
Chocolate Ganache
1/4 cup whipping cream
1 cup dark chocolate chips
Scald the cream in the microwave until almost boiling. pour over the chocolate chips and let stand for 5 minutes before stirring until smooth.
Using a fork, stab holes all over the surface of both cake layers and pour over each layer:
2 to 3 ounces Kahlua liqueur (cold sweetened espresso is also a good substitute)
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.






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