Tiramisu Cake aka “Actual Coffee Cake”

For the cake

½ cup unsalted butter, room temperature

½ cup sugar

½ cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt (or ¼ teaspoon sea salt)

1/3 cup chopped dark chocolate

For the coffee syrup

¼ cup brewed coffee

¼ cup sugar

1 tablespoon marsala wine or dark rum

1 teaspoon vanilla extract

For the topping

½ cup mascarpone cheese

1 cup whipping cream

3 tablespoons icing sugar

1 tablespoon marsala wine or dark rum

1 teaspoon vanilla extract

Cocoa powder, for dusting

Chocolate shavings, for decorating

1.     Heat your oven to 350ºF and lightly grease one 9-inch round baking pan with non-stick cooking spray.

2.     For the cake, use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, about 1 to 2 minutes. Add in the eggs one at a time, beating well after each addition, then beat in the vanilla extract and sour cream.

3.     In a separate bowl, whisk together the flour, baking powder, baking soda, and salt then stir in the chopped chocolate. Add the dry ingredients to the wet and stir just to combine. Transfer the batter to the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean. Set the cake aside to cool for 15 minutes before turning the cake out onto a cooling rack and allowing to cool to room temperature.

4.     Meanwhile, make the coffee syrup by combining the coffee and sugar in a small saucepan and bringing to a simmer over medium heat. Stir and cook until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and stir in the marsala wine or dark rum and vanilla extract. Set aside to cool.

5.     For the topping, combine the mascarpone cheese, whipping cream, icing sugar, marsala wine or rum, and vanilla in a large bow and whip to stiff peaks.

6.     When the cake and syrup are cool, slowly pour the syrup evenly over the top, making sure it soaks into the cake before adding more. Top with the whipped mascarpone cream and dust the top of the cake with cocoa powder and a scattering of chocolate shavings.