Chocolate Tiramisu Cake – Happy Birthday!

Chocolate Tiramisu Cake
Happy birthday to You…
Happy birthday to Me…
Happy b i i i rthday dear Delicious
Happy birthday to Us!

We know that in the blogosphere, most people celebrate their blog birthdays. My blog is 1! My blog just turned 2! Happy 3rd Blog Birthday to me!

But TasteSpotting’s Birthday was six months ago and we want birthday cake now.

Like now.

Like this birthday cake.

This Quadruple-layer Chocolate Tiramisu Cake is the birthday cake that my family bought for me this past weekend. Around these parts, we think tall cakes are gorgeous, and four layers is like the equivalent of a runway model. (Start adding on top of that and we’re like a teenage boy standing in front of Gisele.) The layers were at once light and dense, not unlike That Chocolate Cake, and held together with thick, smooth chocolate ganache. The “tiramisu” part comes in the form of a tiramisu cream frosting as well as the chocolate-covered ladyfingers on the outside for decor. We didn’t think the ladyfingers were necessary, but they were a nice touch!

It was, as you can guess, pretty fantastic, and made us want to rush back into our kitchen to bake one for ourselves. We looked up the bakery to see if perchance they have their recipe posted or published, but alas, they do not. We know how we’re putting ours together, but if you’d like to make your own, we’re giving you the lowdown on what we experienced so you can pull the components together, too.

OH!

And also?

A birthday isn’t a birthday without gifts, so we have a couple of birthday gifts give you tomorrow, Thursday and Friday. Yes! We’re giving you gifts! We don’t need anything in return other than your undying love and affection. :) See you tomorrow morning!

Chocolate Tiramisu Cake

How to Put Together a Quadruple-layer Chocolate Tiramisu Cake

Resources

  • Chocolate Cake ~ We love That Chocolate Cake recipe from Scharffenberger. Bake it off and cut the two layers into four. You could also do what we did which was make 1.5x the recipe and bake three regular layers, but there’s something about having those thinner cake layers that require more ganache to hold together
  • Coffee liqueur ~ We always have a bottle of Kahlua in our bar. After baking the cake, use a pastry brush to lightly brush coffee liqueur onto the cut side of the layers. If you don’t like the thought of alcohol, first of all, you’re not invited to our birthday party. Second of all, you can use an Espresso Syrup instead (next bullet point).
  • Espresso Syrup ~ Martha does a 1:1:2 sugar:water:strong espresso heated to dissolve sugar, then cooled.
  • Chocolate ganache ~ Lots of recipes for chocolate ganache here! You could do a splash of espresso, or go back to the coffee liqueur…
  • Chocolate mascarpone cream cheese frosting ~ And lots of mascarpone frosting recipes here!
  • Ladyfingers dipped in chocolate ~ This was a nice touch since it’s a good hint at what type of cake it is, but really? We don’t need to know what kind of cake is in front of us to decide if we’re going to dive into it. Cake is cake.

by Sarah J. Gim on June 21, 2011 · 6 comments

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