Before I share my experience with this recipe I wanted to say that I cannot take credit for it. You can find the original here by the amazing The Kate Tin. A food blog I completely aspire to after baking this beauty. You can also feel free to go strait to this recipe if you don't want to read through my blabbing.
But blab I shall.
I found this cake on a whim while hunting for recipes for a birthday request. I really loved that it was a naked cake with sooo many different flavours. Plus I've also always wanted to re-create Tiramisu in cake form and until now, hadn't found a version that really drew me in.
Like usual, I choose to bake a cake that i've never tried before even though I probably should have stuck with something simpler given I was baking this for someone else. But hey, I find I learn more under pressure and I never shy away from a baking challenge. Of course, I also didn't immerse myself in the recipe until I was full blown baking it, which added a little more stress and anxiety mid-way through.
Especially after I realized I had to measure everything in grams. Confession, I also completely wasn't paying attention to the temperature specified for the cake and for much longer than i'm willing to admit, I baked my cake in 170 degrees celcius instead of 325 degrees fahrenheit. That said, you CAN come back from that and take your cake out for 20 odd minutes while your oven heats up. No harm, no foul.
Now, all that aside this recipe isn't too complicated. The difficult part was mainly getting all my measurements converted. Which I have so kindly done for you below. I would still recommend you still use a scale for those indicated that are not exact.
ONE-BOWL VANILLA SPONGE
- 160g salted butter, softened (2/3 cup)
- 560g caster sugar - I used regular sugar. (200 g = 1 cup) so almost 3 cups.
- 480g cake flour (4 cups)
- 30ml (2 tbsp) baking powder
- 1/2 tsp fine salt
- 480ml full cream milk, at room temperature
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- 120ml hot espresso
- 80g caster sugar - I actually didn't even include this much sugar as I wanted the coffee to be stronger.
- 30ml grappa or your favourite liqueur (I used a couple splashes of Grand Marnier)
- 140g salted butter, room temperature (just over 1/2 a cup)
- 1kg icing sugar, sifted (literally one package of icing sugar. It seems like a lot, I know)
- 230g Cream cheese (just a touch over a cup)
- 230g Mascarpone (just a touch over a cup)
- 1 tsp vanilla extract
COCOA CRUMBLE (this isn't as strict of measurements so feel free to eye ball here)
- 80g soft brown sugar (just over 1/2 cup)
- 60g salted butter, at room temperature (1/4 cup) or enough to create some larger pieces.
- 160g cake flour (just over a cup)
- 40g cocoa powder (omg I just realized I totally forgot this ingredient!) soo you SHOULD include just under a 1/2 cup but you technically don't need to.
- 30ml whole coffee beans (a couple hand fulls)
For the assembly, the original recipe says to create a cone out of paper which helps to keep the shape of your cake. I essentially wrapped a folded piece of parchment paper around the cake to hold the layers intact. Keeping this bad boy in the fridge for at least 6 hours is a must as the icing is quick to melt when you're putting your layers together.
The chocolate syrup to top your cake with after its allotted fridge time was not shared in the recipe. So this is what I used:
Nutella Chocolate Ganache
- 3/4 cup Nutella
- 1/2 cup heavy cream
- Dash of sea salt
Heat your cream until it just starts to boil. In a separate bowl pour the cream over the Nutella and mix until smooth. Add the sea salt and let cool before drizzling on your cake.
A final note, don't be shy with the coffee syrup. I honestly should have poured the syrup on top of the layers instead of brushing it. Feel free to cut your layers in half as well. The thicker the layers are the harder it is to soak in that delicious syrup.