This swirled cake tastes just like traditional tiramisu, but is so much simpler to make.
Swirled Tiramisu Skillet Cake
Serves: 8 to 10 servings
- Coffee sauce:
- 1¼ cups warm water
- ⅓ cup coffee liqueur
- 3 tablespoons espresso powder
- 2 tablespoons sugar
- 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
- 1 (8-ounce) container mascarpone cheese
- ¾ cup heavy whipping cream
- ½ cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon espresso powder
- 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
bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. With
mixeron 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
countertwice 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
over topping. Cover and refrigerate for 1 hour.