Finally make the espresso buttercream. Make the buttercream by beating butter, trex, icing sugar and whipping cream. Add a teaspoon of espresso.
Now it’s time to put the Tiramisu cake together. I split each layer of cake into two. Place a layer of cake on cake board, brush with coffee syrup and then spread or pipe a layer of mascarpone cream. Repeat with the remaining layers of cake. Frost the side and top of the cake with coffee buttercream.
This tiramisu cake is the ultimate coffee fix. With each bite you get the flavour of coffee, soft cake and that luscious mascarpone cream.
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Tiramisu Cake with Espresso Buttercream
- 250 grams (1 ¼ cups) caster sugar
- 8 eggs
- 250 grams (2 cups) plain or all purpose flour
- pinch of salt
- 50 grams butter, melted
- 30 ml (2 tablespoons) brewed espresso
- 65 grams (¼ cup plus 1 tablespoon) caster sugar
- 65 ml (¼ cup plus 1 tablespoon) water
- 250 grams (8.8 ounces) mascarpone cheese
- 250 grams (1 cup) double or whipping cream
- 50 grams (½ cup) icing sugar
- 250 grams (1 cup) unsalted butter, room temperature
- 250 grams (1 cup) shortening (Trex or Crisco)
- 1 kg (10 cups) icing sugar, sifted
- 60-80 ml (¼-⅓ cup) whipping cream
- 2 teaspoons espresso powder
- Preheat the oven to 180°C.
- Grease and line two 8 inch round cake tins with parchment or greaseproof paper.
- Place the sugar and eggs in a large bowl of a stand mixer and whisk for at least 7 minutes until the mixture has trebled in size, thick and is pale.
- Sift flour and salt together over the mixture and fold in gently, keeping in as much air as you can. Gently fold in the melted butter.
- Divide the cake batter between prepared cake tins and bake for 25- 30 minutes or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- Stir espresso, water and sugar in a saucepan over a low heat until sugar has completely dissolved. Bring coffee syrup to a boil over medium heat, stirring frequently. Remove from heat and allow to cool completely before using.
- In the bowl of a stand mixer fitted with a whisk attachment or using a hand whisk, whip mascarpone cheese, whipping cream and icing sugar, until thick, soft peaks form.
- In bowl of mixer cream butter and shortening until light and creamy, about 5 minutes.Sift in icing sugar and espresso powder. Beat well until combined. As frosting thickens add whipping cream.Beat until frosting is light and fluffy.
- Split cakes into two. Spread a thin layer of buttercream on the cake board.
- Place the first layer of sponge on a 8 inch thin cake board, flat size down. Brush the cake with coffee syrup using a pastry brush (repeat this process with remaining layers of cake).
- Place one layer of cake, flat side down on top and plop a big dollop of mascarpone cream in the middle. Spread the mascarpone cream carefully. Once it is nice and flat, stack the second cake, flat side down and spread another generous amount of mascarpone cream then repeat with the third cake. Then place final cake, flat side down.
- Spread a thin layer of coffee frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of buttercream. Smooth the top of cake with scraper, drawing the peaks off the top edges of cake into the centre.
- Chill crumb coated cake in fridge for 30 minutes until buttercream is nice and firm.
- Once cake is chilled, cover evenly with buttercream using an off set spatula and then use a scraper to smooth the edges. Pipe decorative borders if desired. Dust the top of the cake with cocoa powder.