Chocolate Tiramisu Celebration Loaf Cake
Recipe & photo thanks to Nordic Ware.
For the lady fingers cake layers:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 5 eggs, separated
- 2/3 cup granulated sugar, divided
- 1 tsp vanilla extract
For the soak:
- 1 1/2 cups strong brewed coffee
- 3 tbsp granulated sugar
- 4 tbsp coffee liquor, such as kahlua
For the chocolate marscarpone filling:
- 16 ounces marscarpone, softened
- 3 ounces melted dark chocolate
- 3 tbsp powdered sugar
- 4 tbsp kahlua
For the whipped cream filling:
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract
- cocoa powder for dusting cake
- 12 chocolate covered espresso beans
Preheat the oven to 300°F. Prepare Celebration Cake layer pans with baking spray containing flour or butter and lightly dust with flour. Sift 1 cup flour and 1/2 teaspoon salt together and set aside. In a stand mixer, beat the egg yolks and 1/3 cup sugar together until lightened and thick enough to leave a ribbon trail when beaters are lifted. In a separate bowl, beat the egg whites until soft peaks form and beat in 1/3 cup sugar until stiff peaks form and mixture is glossy. Sift the flour over the egg yolk mixture and top with 1/3 of the egg white mixture and the vanilla extract. Fold together until smooth. Fold in the remaining egg white mixture gently until mixed. Divide mixture into the 2 pans equally, spreading gently to fill the scalloped edges of the pan. Bake for 25-30 minutes until golden brown on top and cake is set. Cool 5 minutes before removing from pan. Repeat with remaining batter, filling the 2 pans once more for a total of 4 cakes. Cool on cooling racks while you prepare the fillings.
For the soak, mix the hot coffee with the sugar and stir to dissolve sugar. Stir in 4 Tbsp coffee liquor and set aside.
For Chocolate Marscarpone filling, whisk the marscarpone with the melted chocolate and powdered sugar in a large mixing bowl until just combined. Whisk in 4 tablespoon coffee liquor.
For Whipped Cream Filling, whip the heavy cream in a separate bowl until soft peaks form, adding powdered sugar and vanilla extract until mixed.
Assemble the cake by laying one layer of lady fingers cake on a serving platter and brushing with ¼ of the soaking liquid. Spread 1/2 of the marscarpone filling evenly across soaked cake layer and then top with another layer of cake. Soak this cake layer with another ¼ of the soaking liquid and then spread with 1/2 of the whipped cream filling. Repeat with the next two layers, alternating marscarpone and whipped cream topping layers. Dust the top of the cake with cocoa powder and garnish with chocolate covered espresso beans. Chill thoroughly before serving.