I'm sure it will come to no surprise that birthdays at casa Rax almost always involve the obscenest of cakes. And with my husband celebrating his this weekend, no thought was given to calories or the fact that a chocolate cake OR tiramisu would probably be enough. Nope, both desserts were fused into a ginormous cake and Maltesers got sprinkled on top just to make sure all angles were covered.
So um, can someone please come over and help us finish off this monster? That would be super helpful, thanks.
I used this recipe for two perfectly moist chocolate cake layers.
Tiramisu Filling (adapted from Taste)
- 3 Eggs, separated
- 1/3 cup Caster Sugar
- 250g Mascarpone
- 250g Thickened Cream, whipped
- About 8 Sponge Fingers
- 1 Cup Strong Coffee
- Splash of Coffee Liqueur (I used Tia Maria)
- 250g Dark Chocolate, chopped
- 250g Cream
- Matesers (or nuts), crushed, to decorate
Start by making the cake, then cool and refrigerate until ready to use.
Now prepare your tin. Fold a long piece of grease proof paper in half so that you have a strip double as thick and stand around the inner edge of a cake tin with a removable base the same diameter of your cake layers (I like to use an adjustable tin so that it fits extra snugly).
For the filling, lightly whip cream and put aside. In the bowl of an electric mixer, beat egg yolks and sugar until pale. Add mascarpone and beat until mixed through. Fold in cream. In a new bowl, whisk egg whites until stiff then fold through egg mixture carefully.
Add coffee liqueur to coffee in a shallow dish and get ready to layer.
Brush cake lightly with coffee and liqueur using a pastry brush. Place one layer of cake at the bottom then spread over half of the cream mixture. Dip sponge fingers in coffee mixture and arrange to cover the cream evenly. Over this, spread the remaining half of the cream mixture, followed by the last layer of chocolate cake. Finally brush top of the cake with coffee then refrigerate cake for at least 3 hours (overnight is best) to firm up and flavours to intensify.
To make the ganache, warm cream slowly in a bain marie then take off heat and mix in chocolate. Cool for 5 minutes then pour over cake. Finish off with a liberal sprinkle of Maltesers.