Tiramisu Bundt Cake Food

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350 degreees.
• In bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until pale in color; about 2 minutes. Beat in the eggs, one at a time, until combined. Stir in the vanilla.
• Working in batches, add in 1/3 of the flour mixture followed by 1/2 of the milk. Continue until all of the flour and milk has been incorporated into the batter. Use a rubber spatula to scrape down the bowl and make sure that everything is evenly combined.
• Spray your bundt cake pan with nonstick cooking spray. Pour in the batter and smooth using a rubber spatula. Bake for about 50 minutes, or until a toothpick inserted in the cake comes out clean.
• Remove the cake from oven and let cool in pan for 5 minutes. Then carefully flip the pan over on to a cooling rack and let cool for another 5 minutes until the cake releases from the pan. Let the cake cool completely (you can also chill the cake to speed up the cooling or make a day in advance.)
• One the cake is completely cooled, use a serrated knife to carefully cut the top of the cake about a third of the way down from the top. Carefully remove the top and set aside on a plate.
• In a bowl, stir together the espresso granules and sugar. Carefully pour in the boiling water and whisk until the sugar and espresso have dissolved. Stir in the Kahlua.
• Use a pastry brush to brush the espresso mixture over the cut bottom side of the bundt cake. Continue until all of the mixture has been absorbed by the cake. Set aside.
• In a bowl, use a handheld mixer to combine the mascarpone, powdered sugar, Kahlua, and vanilla; set aside.
• In a seperate bowl, use the handheld mixer to beat the heavy cream until firm peaks form; about 4 minutes.
• Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two batches being careful not to overmix.
• Spread the tiramius filling over the bottom half of the bundt cake. Use as much tiramsu filling as you like (leftover filling is great for topping fruit).
• Carefully place the top half of the bundt cake over the bottom.
• In a bowl, use a handheld mixer to mix together the mascarpone and butter. Stir in the Kahlua. Add in the powdered sugar and continue mixing until the frosting is smooth. (If the frosting is too thick, add a teaspoon of milk to thin it out). Drizzle the frosting over the top of the bundt cake.
• Place the cocoa powder in a fine mesh sieve and dust over the top of the cake.

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.

TIRAMISU CUPCAKES (USES CAKE MIX)

Steps:

• Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
• Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
• Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
• Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
• Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
• Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
• Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

POUND-CAKE TIRAMISU

Steps:

• In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
• In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

TIRAMISU CAKE

Steps:

• Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
• Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

TIRAMISU CAKE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
• Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
• Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
• Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

TIRAMISU BUNDT CAKE

Steps:

• Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
• In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
• Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
• In large bowl, beat together frosting and instant coffee mixture.
• Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,.
• HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Prepare bundt pan as you normally would, grease and flour it.
• Combine cake ingredients together in a mixing bowl and beat with an electric mixer until well blended approximately 3 minutes.(Coffee is not to be added to batter, it will be used later).
• Bake cake according to directions on the box.
• Let cool completely.
• Flip cake on a cake platter and evenly pour the 6-8 ounces of the prepared coffee over the top of the cake so that both sides of the cake top and bottom, will have coffee on it.
• To prepare frosting, combine all ingredients except cocoa powder in a container and beat on high speed for approx 1 minute (add a little bit of milk if frosting is too thick).
• Place in the refrigerator until cake is cooled.
• Evenly spread the frosting onto the cake.
• Keep refrigerated until ready to serve.
• Just before serving, sprinkle with cocoa and a dollop of Reddi whip.
• Enjoy!

TIRAMISU CAKE FROM TIM

Steps:

• Preheat oven to 350°. Coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
• With electric mixer, beat cake mix, melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
• Bake at 350° for 40 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
• Frosting: In a large bowl, beat cream cheese, sour cream, butter, liqueur & vanilla on medium speed until light & creamy (2 mins or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Refrigerate while cake cools.
• Once cake is cool, spread frosting over top & sides. Refrigerate until ready to serve. Dust with cocoa.

FLUTED TIRAMISU CAKE

Steps:

• In a large bowl, beat the cake mix, ice cream and eggs at low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Place water and coffee granules in a large bowl; stir until dissolved. Add frosting and cinnamon; beat until smooth. Frost cake. Sprinkle with cinnamon sugar.

TIRAMISU ANGEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
• Pour the batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
• Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
• Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
• Drizzle coffee liqueur over the bottom cake layer.
• Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
• Spread pudding mixture over the bottom cake layer.
• Place the top cake layer onto the filling.
• Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
• Spread the frosting over the top and sides of the cake. Refrigerate leftovers.

TIRAMISU CAKE

Steps:

• Position oven rack in center of oven; preheat oven to 350°.
• Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
• Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
• Add in sugar and beat for 3 minutes.
• Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
• Beat in the vanilla (don't be concerned if the mixture looks curdled).
• Decrease 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 (begin and end with dry ingredients); scrape down sides of 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 28-30 minutes, rotating the pans at 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 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.
• Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
• Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
• Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
• Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
• Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
• Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
• Fold in the rest of the whipped cream with a light touch.
• Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
• Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
• Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
• Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
• Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
• Soak the top of the cake with the remaining syrup.
• For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
• Taste the frosting as you go to decide how much extract you want to add.
• If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
• With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
• Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
• Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
• Just before serving-dust the top of the cake with cocoa.
• To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.