Just last week I posted my recipe for no-fail Tiramisu. Using that same flavor profile as inspiration, I headed into the kitchen to create a cake, and boy, I have to say this one truly came out even better than I had hoped for! Instead of using a traditional butter cream frosting, I opted to use my faux clotted cream to mimic the fluffiness of tiramisu. I hope you give this unique cake a try and let me know what you think!
1 cup sugar
1/2 cup brown sugar
3/4 cup Bob’s Red Mill Almond Flour
2 tsp xanthan gum
1 cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup Kerrygold salted butter
1 cup buttermilk
4 tsp instant espresso (2 Starbucks Via packs)
1 tbsp vanilla extract
½ cup dark chocolate chips
1 cup hot coffee
Preheat the oven to 350°F. Grease two 9" round cake pans.
In a medium bowl, combine the sugars, flours, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together espresso, eggs, melted butter, milk, and vanilla. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the chocolate chips.
Add the hot coffee to the batter and mix well, until batter becomes a thinner consistency. Pour evenly in prepared pans.
Bake for about 25–30 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow to cool completely before frosting.
Almond Rum Cream Frosting
1 cup heavy whipping cream
2 tbsp powdered sugar
1 4 oz container mascarpone cheese
1 tsp almond extract
1/2 tsp rum extract
In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form. Add in the powdered sugar, extracts, and a third of the mascarpone cheese then whip on high until completely combined. Whip in another third of the cheese, then finally add in the remaining mascarpone and beat until fully mixed, and the topping is fluffy and smooth.
To assemble, spread a generous amount of cream onto the top of one of the cakes and sprinkle with cocoa powder. Stack the next cake on top of the cream filling. Finish frosting the top and sides of the cake with the remaining cream topping. Then sprinkle a bit of cocoa powder and turbinado sugar on the top for a nice garnish. Serve and enjoy, preferably with a cup of coffee!