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
2
eggs
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.
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.
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