Friday or Saturday of last week I asked The Hubs what he wanted me to make him to eat for Father’s Day. His reply was short and sweet “Tiramisu”.
That sounds simple enough. In theory, it is simple. In reality – I live in a rural Kansas town of 1100 people and one little local grocery store which carries neither Lady Fingers nor Mascarpone. I drove into the nearest ‘big town’ to look for the ingredients. This is not the first time I have hunted for the ingredients. I could not find them on this journey. Now what? Punt.
I decided that I would make a cake that would mimic the flavors of Tiramisu. After spending hours searching recipes I found several recipes that I thought would work. I decided to make an Espresso flavored chiffon cake, cream cheese filling, and Espresso Buttercream Frosting. The end result was nothing short of rich and delicious. Wowza!
This was a fun cake to make and the whole family loved it! This is a great cake and filling recipe if you have never baked layer cakes or used filling (as opposed to frosting) between layers.
Below are the recipes that I used to create this decadent dessert for my dear husband for Father’s Day 2014.
To assemble, lay one layer of the cake on cake plate. Spread one half of the cream cheese filling evenly over the cake, almost to the edges. If your cakes are slightly uneven the filling can be spread more thickly or thinly to even out the appearance of the cakes. Lay the second cake on the filling, and spread the remaining cream cheese filling over the cake. Lay the third cake on top of the filling and frost the top and sides of the cake with the Espresso Buttercream.
This recipe made extra frosting, so we were able to frost an entire batch of cupcakes, too!
Espresso Chiffon Cake
- 1/4 cup canola oil 6 eggs (separated)
- 6 tablespoons freshly brewed espresso (room temperature (or instant, reconstituted))
- 2 teaspoons vanilla extract
- 1 1/3 cups cake flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- Preheat the oven to 350 degrees. Grease and flour 3 round cake pans.
- In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, and salt. Set the dry ingredients aside.
- In a large mixer bowl with an electric mixture, whip the egg whites with the cream of tartar on medium-low speed until frothy. Increase the mixer speed to medium-high and gradually add the remaining half cup of sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shirk excessively upon cooling.
- Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the three prepared pans. To ensure that my cakes were even, I poured the batter into a large measuring cup and poured into the pans.
- Bake the cakes for about 18 minutes each, or until a wooden toothpick inserted into the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife or rubber spatula around the edge of the pans to release the cakes. Invert onto wire racks.
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- ½ cup sugar
- 1 teaspoon vanilla extract
- Beat cream cheese with electric mixer until smooth. Gradually add sugar until incorporated and smooth. Add vanilla and mix thoroughly.
Espresso Buttercream Frosting
- 1 cup 2 sticks unsalted butter, room temperature
- 2 ½ cups powdered sugar (sifted)
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon instant Espresso powder
Mix the Espresso powder into the vanilla until dissolved. Set aside.
Using an electric mixer cream the butter on medium high for about 5 minutes, until creamy. Reduce the speed of the mixer and add in the sugar, gradually, mixing well between additions. Once the powdered sugar has been added and thoroughly incorporated into the butter increase the speed to medium high and beat for 2 minutes, until light and fluffy. Add the vanilla – espresso mixture and continue beating at medium high until blended. Scrape the bowl as necessary.