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.

(31)
(4)
Save and Share
  • prep time 25 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 8
 

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!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

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.