Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and line a 5-inch baking tin.
2.
In a large bowl, whisk together the
Buttermilk (3.5 oz)
,
Oil (1 oz)
,
Brown Sugar (1/3 cup)
, and
Instant Coffee (1 tsp)
.
3.
Add the
Apple Cider Vinegar (1/2 tsp)
,
Baking Powder (1/2 tsp)
,
Baking Soda (1/4 tsp)
, and
Salt (1 pinch)
and whisk again. Leave to stand for 5 minutes until bubbly.
4.
Now sift over the
All-Purpose Flour (3/4 cup)
and whisk in to mix. Transfer batter to the prepared dish.
5.
Bake for approximately 30 minutes until the tester comes out clean.
6.
Remove to the cooling rack, demold after 10-15 minutes, then cool completely.
7.
Meanwhile, prepare the ganache. Place the
Cream (5.5 oz)
and
Dark Chocolate (2/3 cup)
in a bowl and place the bowl over a double boiler to melt. Whisk until smooth then allow the ganache to rest until it reaches piping consistency.
8.
Prepare the Mascarpone Filling. In a saucepan, whisk together the
Cream (5.5 oz)
,
Corn Flour (1 Tbsp)
,
Agar-Agar Powder (1 tsp)
, and
Vanilla Sugar (3 Tbsp)
. Simmer over low heat until it thickens slightly, stirring constantly, 3-4 minutes.
9.
Take off the heat and whisk in the
Coffee Extract (1/2 tsp)
,
Kahlua (1 Tbsp)
, and
Mascarpone Cheese (1/2 cup)
. If not using Kahlua, perhaps add
Instant Coffee (1 tsp)
. Cool to room temperature, whisking often.
10.
Once the cake is completely cooled, cut it into 2 layers. Using a 3-inch cutter, gently cut a hole through the cake. Slice a 1/2-inch slice off the cutout cake and return to the hole to make a base. Optionally, moisten the base with Kahlua.
11.
Pipe ganache on the rim and top with the other later. Chill in the freezer for 10 minutes until firm.
12.
Fill with mascarpone and return to the freezer for 2 hours, else refrigerate overnight.
13.
Pipe ganache on the top edge. Slice your Tiramisu Inspired Cake. Enjoy!
