Tiramisu cake - first sweet punch

Dessert

4 servings

Very Easy

1 hour

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Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 sticks unsalted butter
• 1 cup sugar
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup buttermilk
• 2 tablespoons instant espresso powder
• 2 tablespoons boiling water
• 1/2 cup water
• 1/3 cup sugar
• 1 tablespoon amaretto, Kahlua, or brandy
• 1 8-ounce container mascarpone
• 1/2 cup confectioners sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 tablespoon amaretto
• 1 cup cold heavy cream
• 2 1/2 ounces bittersweet or semisweet chocolate
• Chocolate-covered espresso beans
• Cocoa powder

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Preparation

• Center a rack in the oven and preheat the oven to 350 degrees F.
• Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper.
• Put the pans on a baking sheet. Sift together the cake flour, baking powder, baking soda, and salt.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
• Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled.
• Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2; scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
• Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

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