Updated: Nov 16, 2020
Everything you love about tiramisu in poke cake form! For tips and to bake-along live, just follow along with the video.
Prep: 45 minutes
Bake: 20-25 minutes
Rest: 2 hours - overnight
1 cup granulated sugar
1 & 3/4 cup cake flour (all-purpose works great too)
1 & 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 cup unsalted butter, cubed & room temperature
2 eggs, room temperature
1/3 cup sour cream, room temperature
1/4 cup vegetable oil
2 T vanilla extract
2/3 cup whole milk (feel free to sub with another milk!)
1 cup sweetened condensed milk
1/4 cup coffee liqueur
1/4 cup espresso
4 egg yolks
3/4 cup heavy cream
1/2 cup sugar, divided
8 oz mascarpone, room temperature
Chocolate bar for making curls
Pre-heat oven to 350°F.
Grease a 9x13 inch casserole dish and lightly coat in cocoa powder.
For the cake: in a mixing bowl combine the sugar, flour, baking powder, baking soda, and salt.
Stir with paddle attachment to combine.
Add the room temperature butter and mix at medium low speed until the mixture is crumby.
In a measuring cup stir together the vegetable oil, sour cream, eggs, and vanilla extract.
With the mixer running gradually add the wet ingredients to the dry ingredients. Scrape down the sides and bottom to ensure everything is incorporating evenly.
Next gradually add your whole milk with the mixer running on low. Again scrape down the sides and bottom and run the mixer for just a minute more to ensure everything is evenly combined. To check out the consistency of my cake batter, head to the 8:07 mark.
Pour your cake batter into the prepared dish and bake for 20-25 minutes. I recommend turning your dish halfway through and checking to see how the cake is doing.
While your cake bakes prepare your soak: combine the sweetened condensed milk, espresso, and coffee liqueuer in a measuring cup and set aside.
Your baked cake will be golden, should spring back at your touch, and a toothpick inserted should come out clean (crumbs are okay, moisture is not!). For my final baked cake, check out the 15:44 mark.
Right after the cake comes out of the oven poke holes all over the surface with a fork. Then evenly pour your soak mixture over the cake, using an offset spatula to spread it if necessary, and allow the cake to cool completely. This may take an hour. To walk my soak process, head to the 16:11 mark. Once cool I like to set the entire cake into the refrigerator so it is cold before I add the topping.
For the tiramisu topping: vigorously whisk together the 4 eggs yolks and a 1/4 cup granulated sugar until the mixture is light and has increased in volume.
Whip the heavy cream with the remaining 1/4 cup granulated sugar to medium peaks.
With the mixer running add in the mascarpone to the whipped cream until well combined and whipped together.
Spread the mixture evenly over the cooled cake.
Top with a dusting of cocoa powder and chocolate curls (I use a bar of chocolate and a peeler to do this). You can watch me spread our tiramisu topping and decorate the cake at the 19:33 mark.
Allow the finished cake to rest in the refrigerator at least 2 hours or overnight. Trust me, it is worth every second!
You will see visible lines of your soak which is just delightful! I show you the finished product at the 21:16 mark.
Enjoy this splendid variation on tiramisu!
Poke cakes a truly versatile! Play around with your flavorings and cake bases to make your favorite combinations. Ones that come to mind? A chocolate cake with a cherry soak, vanilla cake with a strawberry soak, or even a spiced cake with a cream soak!
If you want to see the elusive husband I talk about, he tested the cake with me as it was a surprise for him! See his always-measured reaction at the end of the video here _____.