Chocolate Tiramisu Cake

That's amoré--our decadent version of a coffee-scented Italian favorite has a time-saving cake layer made from prepared mix.

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Servings 8

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( 30 ) Ratings

30 Ratings

5 Stars 23%

4 Stars

3 Stars

2 Stars 37%

1 Stars 30%

Member Reviews ( 3 )

af7c5249-2525-4a23-b49e-86509e5dabca

ingredients 11
Prep Time 25 min
Total Time 1 hr 35 min

Ingredients

Cake

1: box (1 lb 2.25 oz) German chocolate cake mix with pudding

: Water, oil and eggs called for on cake mix box

Soaking Syrup

1/4: cup granulated sugar

1: teaspoon instant coffee granules or crystals

1/4: cup water

1/4: cup coffee-flavored liqueur

Filling

1: cup whipping cream

1: container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened

2: tablespoons powdered sugar

2: teaspoons vanilla

Garnish

1: teaspoon unsweetened baking cocoa

SAVE ON THIS RECIPE!

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray. Make and bake cake as directed on box, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 25 minutes.
2 Meanwhile, in 1-quart saucepan, mix granulated sugar, instant coffee and water. Heat to boiling over medium heat. Boil and stir 1 minute. Remove from heat. Stir in coffee liqueur. Cool completely, about 30 minutes.
3 Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes.
4 In chilled 1-quart bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another small bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until blended. Fold whipped cream into mascarpone mixture until smooth and creamy.
5 Place 1 cake layer rounded side down on serving plate. Top with half of mascarpone mixture. Place second layer rounded side down on top. Top with remaining mascarpone mixture. Cut cake into wedges; place on individual dessert plates. Place cocoa in fine strainer; sprinkle plates and cake with cocoa. Store cake in refrigerator.

EXPERT TIPS

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Expert Tips

If you'd prefer not to use coffee liqueur in the Soaking Syrup, increase the water to 1/2 cup and increase the instant coffee to 2 1/2 teaspoons.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 340),

% Daily Value

Total Fat: 38g; 38%
(Saturated Fat 16g, 16% Trans Fat 1g 1% ),
Cholesterol: 135mg; 135%;
Sodium: 540mg; 540%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 2g 2% Sugars 42g 42% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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melanie91384

report Posted Apr. 14, 2013 2:39 AM

To correct for smaller cake box mixes. I have a digital scale and add missing amount (They differ from Betty Crocker/Pillsbury and Duncan Hines)from another package and just save the remaining for my next cake. Hope this helps

minnie1251

report Posted Mar. 10, 2013 7:00 PM

how can I make this cake when the size of the cake mix is no longer a 18.25oz but 15.25 oz

Deb in Eau Claire, Wi

report Posted Mar. 31, 2010 12:54 PM

We ate this dessert right away after I put the whipped cream filling and topping on and we thought it was OK. But then the next day it was really something to rave about; Delicious, moist and rich. When I make it again I will add 1/3 cup powdered sugar to the cream cheese instead of only 2 Tablespoons-needed to have a little sweetness.