This swirled cake tastes just like traditional tiramisu, but is so much simpler to make.
Swirled Tiramisu Skillet Cake
Serves: 8 to 10 servings
Ingredients
- [b]Coffee sauce:[/b]
- 1¼ cups warm water
- ⅓ cup coffee liqueur
- 3 tablespoons espresso powder
- 2 tablespoons sugar[br]
- [b]Cake:[/b]
- ¾ cup unsalted butter, softened
- 1¾ cups sugar, divided
- 1 tablespoon vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- ¼ cup unsweetened cocoa powder
- 3 tablespoons water[br]
- [b]Topping:[/b]
- 1 (8-ounce) container mascarpone cheese
- ¾ cup heavy whipping cream
- ½ cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon espresso powder
Instructions
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- For sauce: In a medium bowl, whisk together 1¼ cups warm water, coffee liqueur, espresso powder, and sugar until dissolved. Set aside.
- For cake: In a large bowl, beat butter, 1½ cups sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of <g class=”gr_ gr_60 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”60″ data-gr-id=”60″>bowl</g>. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. With <g class=”gr_ gr_59 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep” id=”59″ data-gr-id=”59″>mixer</g> on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon 2 cups batter into a medium bowl; add cocoa, 3 tablespoons water, and remaining ¼ cup sugar, whisking until smooth. Using a ½ cup, alternately drop batters into prepared skillet. Swirl batters with the tip of a knife. Tap skillet on <g class=”gr_ gr_61 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”61″ data-gr-id=”61″>counter</g> twice to release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Poke holes in warm cake with a wooden skewer. Pour coffee sauce over cake. Refrigerate until chilled, about 4 hours.
- For topping: In a large bowl, beat mascarpone, cream, and confectioners’ sugar with a mixer at medium speed just until thickened. Spread onto cake. Sift cocoa and espresso powder <g class=”gr_ gr_58 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del” id=”58″ data-gr-id=”58″>over topping</g>. Cover and refrigerate for 1 hour.
