There are those moments we just give in, indulge, and never say a thing. This recipe also has a little secret of its own, and between you and this cake, no one will ever know…
By Chelsia Rief
I’ve met very few people who don’t like tiramisu. After all, what’s not to like? Espresso, mascarpone cheese, cocoa…the list of ingredients involved in the preparation of this delectable Italian treat is borderline dreamlike. I’m not a big fan of overly sweet desserts, and one of the things I’ve always loved about tiramisu is that while it’s creamy and indulgent and wonderful…it’s not terribly sweet.
This particular take on tiramisu, in addition to being in cake form, incorporates a bit of cognac (very little, but it really adds to the flavor), dark chocolate, and chocolate-covered espresso beans! So, just to recap, we’re at:
Chocolate-covered espresso beans.
I mean…what is even happening there. How is it possible that this many amazing ingredients can be part of the same recipe? Shouldn’t the time-space continuum collapse on itself or something? Cliffs should be falling into the sea with fireworks in the background while the aurora borealis fills the sky.
Or something to that effect.
So, now that we’ve established the reasons why this is something you would want to put into your mouth, let’s talk about the recipe. When you’re eating it, it tastes like a masterpiece. Like something only an accomplished baking professional could conceive of, let alone execute. And yet I, while I am many things, am most certainly not anything remotely resembling an accomplished baking professional. Not even an unaccomplished baking professional. Truthfully, I don’t bake. You know that top part of the oven? The part with the burners and the open flame? That’s my territory. The bottom part, with the door and the racks and the timers and other frightening apparatuses (you’d think it would be apparati, but it’s not – I checked)? I don’t really know what’s going on there.
Luckily for all involved, and maybe for you, too, the base for this gourmet-seeming culinary delight is a simple yellow cake mix from a box! That’s right – even I can’t mess that up. The reality is that boxed yellow cake mix is just yummy. It’s moist and spongy and wonderful, especially when topped with chocolate frosting. Even at this point, when Chels and I cook virtually all of our meals from scratch, I can’t bring myself to turn my nose up at a boxed yellow cake mix. It’s just too good.
So…can you handle a boxed cake mix? Good. Then you can handle this recipe.
The frosting is rather wonderful, but it, too, is easy. It’s a mixture of mascarpone cheese (yum!), powdered sugar, unsweetened homemade whipped cream, and just a bit of cognac. Not too sweet, but just the right amount of amazing. And that boxed yellow cake? Yeah, you’ve basically soaked it in a mixture of espresso, cognac, and powdered sugar.
If you’re salivating a bit at this point, that’s okay – I was (am), too.
Make it for a holiday get-together, a birthday, Valentine’s Day, or just because. The point is…make it. You know you want to.Print
Hi, I’m Chels! You’ll find me in the kitchen most days – either that or the desk around the corner from the kitchen. No doubt about it – the kitchen is the center of my little household. I believe cooking together and eating together helps keep us together!