Sometimes I Think I Can Cook - Tiramisu Cake

I stumbled on this recipe a while back, and added my own twists to give it a little more "kick." I love mascarpone and have found it to be so versatile - you can blend it with Bailey's and sugar and pipe it into profiteroles, you can (obviously) make tiramisu, or you can use it as an ingredient for a savory spread. Make sure you get it without the Kahlua added, or you might have to adjust this recipe. I made this once with the "Tiramisu" mascarpone, and it's just not the same.

You might roll your eyes when you spot the first ingredient, but I'm all about not having to measure dry ingredients, sift, wipe paste off the counters, etc...

You'll need:

1 box Duncan Hines Classic White cake mix
1 16 oz. can cream cheese frosting
8 oz. package mascarpone cheese
3 squares baker's white chocolate
3 squares semi-sweet baker's chocolate
appx. 1 cup confectioner's sugar
3 egg whites
2 tbl vegetable oil
2/3 cup freshly-brewed coffee
2/3 cup water
20 oz. bottle of Kahlua
cocoa powder

Preheat the oven to 350F.

Flour two 8-inch pans. Blend water, coffee, and egg whites for about 20 seconds, then at low speed for about 2 minutes. Pour immediately into pans, and lightly "drop" onto the counter five or six times to release some of the trapped air. it will make for a more compact sponge. This will hold the Kahlua better, as you'll be drizzling it over the sponge later. The mascarpone mix is also very dense, and a heavier sponge will be far easier to ice.

Bake for about 25 minutes. While it's baking, mix about 1/4 to 1/3 cup Kahlua into the mascarpone. Beat on low with an electric mixer, slowly adding the confectioner's sugar until you get a slightly thicker-than-frosting consistency.

In another bowl, mix the frosting and another 1/4 cup Kahlua - add a little confectioner's sugar to that, and mix until it's smooth. Place both mixtures in the fridge.

When the cake is done, (the toothpick trick works, but I usually pat the top with my hand - it's obvious when it's done) turn them over onto cooling racks. While they're cooling, use a double-boiler or the microwave to melt the white chocolate. I would describe the process here, but just read the box. It won't mislead you. Once the cakes have had a chance to cool, (usually about fifteen minutes), flip them over and shave off the top with a long serrated knife, giving you a flat surface.

Place the first layer on a cake plate, and drizzle with Kahlua. Don't go crazy, just place your thumb over the top and give it a light sprinkle. The sponge will distribute it over time.

Take the mascarpone mix out the fridge and spread half the mix over the first layer, leaving about a half-inch from the edge clean. Drizzle the white chocolate over the mascarpone - don't cover all of it, just give it some lines - once it cools, this will give it a nice light crunch later.

After about five to ten minutes, place the second layer over the mascarpone and white chocolate. Drizzle with Kahlua again, and spread the other half of the mascarpone over it. Drizzle the remaining white chocolate over then, and place it in the freezer for about ten minutes. While it's cooling, melt the semi sweet baker's chocolate.

Take it out, then ice with the cream cheese mix. Drizzle with the semi-sweet chocolate, then dust with cocoa powder. Drizzle whatever remains of the white chocolate, and chill for at least four or five hours (overnight is best).

Serve with port or Banfi Rosa Regale. It might be tempting to serve with coffee, but if you do that, the coffee may just be a bit overwhelming.

Enjoy!

By the way - some die hard may notice that I didn't shave the edges - I don't tend to. Unless you're making petit fours, I don't see the point, and the edges are far easier to ice - plus, I for one like the texture.

This can be converted to cupcakes as well - just drizzle the Kahlua over each one, spread the mascarpone over the top, then drizzle with white or semi-sweet chocolate (or both) and ice once the chocolate has hardened.