Homemade tiramisu cake

Ingredients:

For the cakes:

• 16 tbsp (230 g) butter at room temperature, plus extra for greasing the pans
• 2 and 1/4 cups of premium flour, plus a little extra for the pans
• 2 tsp baking powder
• 0.5 tsp salt
• 1.5 cups granulated sugar
• 4 large eggs
• 1.5 tsp vanilla extract
• 3/4 cup whole milk
• Coffee liqueur for greasing (optional)

For the filling:

• 110 gr. cream cheese room temperature
• 0.5 tsp coffee extract
• 1.5 cups and 1 tablespoon cold heavy cream
• 0.5 cup powdered sugar
• 2 tsp instant espresso
• 2 tsp cocoa powder

For the glaze and ganache:

• 250 g of butter at room temperature
• 230 g cream cheese at room temperature
• 3.5 cups powdered sugar
• 1.5 tsp coffee extract
• 1 tsp vanilla extract
• 1/4 teaspoon salt
• 110 g finely chopped dark chocolate
• 0.5 cups heavy cream

Preparation:

1. Prepare the tiramisu cake layers: Preheat the oven to 160°C. Grease the bottom and sides of two 25cm round sponge cake tins with butter; line the bottoms with parchment paper.
   
   Grease parchment paper and dust the bottom and sides of each pan with flour, being careful not to over-flour. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. In a large bowl, beat the butter with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes.
   
   Add the eggs one at a time, beating the mixture after each addition until smooth, then beat in the vanilla extract, also using a mixer.
3. Reduce mixer speed to low and beat in the flour mixture and milk, alternating between adding one of three equal parts flour mixture and one of two parts milk, until combined. Reduce speed to medium-high and beat until smooth and uniform, about 30 seconds.
4. Divide the batter evenly among the pans, gently tapping each filled pan on the counter to release excess air. Bake until golden brown, 30-35 minutes (pierce the pan with a toothpick; if it comes out clean, the pan is baked through). Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely; remove the parchment paper.
5. Meanwhile, make the filling: In a large bowl, beat the cream cheese and coffee extract with an electric mixer on medium-high speed until smooth and creamy, about 1 minute.
   
   If using a stand mixer, switch to the whisk attachment. Add 1.5 cups heavy cream and powdered sugar and beat until stiff peaks form, 2-3 minutes. Divide the mixture into two equal portions and divide between two small bowls (each bowl will hold about 1 heaping cup).
6. In a separate small bowl, combine 1 tablespoon of heavy cream and instant coffee until it forms a paste; add to one of the bowls with the filling and stir. Add cocoa powder to the other bowl with the filling and stir. Refrigerate until ready to use.
7. Prepare the icing for the cake tiramisu: In a large bowl, beat the butter and cream cheese with a mixer on medium-high speed until smooth, about 2 minutes.
   
   Reduce mixer speed to low and beat in powdered sugar, 1 teaspoon coffee extract, vanilla extract, and salt until smooth. Increase speed to medium-high and beat until fluffy, about 4 more minutes; set aside.
8. Prepare the ganache cream: Place the chocolate in a small bowl. In a small saucepan, heat the heavy cream until steaming, then pour in the chocolate. Let it sit for about 5 minutes, stirring until the chocolate melts and combines with the cream.
   
   Stir in the remaining 1/2 teaspoon coffee extract; let cool (mixture should be cool but still pourable) for about 1 hour.
9. Assemble the tiramisu cake: Using a serrated knife, carefully cut each cake layer horizontally into two equal thin layers; brush the cut edges of each layer with coffee liqueur, if desired. Place one thin cake layer cut-side up on a plate and spread 1 heaping cup of frosting over the cut edge. Place the next thin cake layer on top and cover it with the coffee filling.
10. Place the next layer of cake and spread the cocoa filling on top. Place the last layer of cake. Cover the top and sides of the cake with the remaining frosting.
    
    Pour the ganache over the top and spread it gently with a straight spatula, allowing it to drip down the edges. (If the ganache is too thick, microwave it in 10-second increments until it reaches the desired pourable consistency.) Let the cake sit for at least 20 minutes before slicing.