We are having a great weekend here at our house (aside from the boy getting up at 4:30 this morning)! Some of my amazing, awesome friends threw me a great baby shower this morning, and I was very spoiled. My mom took the boy home with her to spend the night, and the husband and I are having a date night. Woo hoo! We got to take an uninterrupted nap this afternoon, hang out and watch college football uninterrupted...it's been great! Tonight we're going to dinner at The Melting Pot to celebrate the husband's 30th birthday and our fifth anniversary next weekend. I heart the Melting Pot!! Last time we were there I was pregnant with the boy.
Tomorrow evening we're going to my aunt and uncle's house for a family birthday dinner. October is a big month for us--my mom, one of my grandmas, the husband, and my cousin (although she lives on the east coast, but I didn't want her to feel left out in case she reads this) all have birthdays in October. My grandma (the one not having a birthday this month) is making her lasagna which is super yummy. I'm excited. I volunteered to bring the cake. The last time I made this was I think Mother's Day 2004. Poor neglected cake recipe.
Back in my working girl days (does that sound too off color?), my boss' wife would often make cakes he'd bring in for birthdays. Or she did it for some people anyway, I don't think she did it for everyone. I'd always tell him he was the best boss ever, so maybe that's why his wife made me this awesome cake. Really he was quite a jerk (when I gave my notice, he stopped talking to me for my last three weeks there), but he did give me a 10% raise one year, so he must have bought it. Anyway. I emailed her after having a piece of cake and asked her for the recipe. I've only made it the one time and have been dying to make it ever since. It's ridiculously time consuming (especially since I'm used to making cakes that come in a box and only require the addition of eggs and oil) and sooooooooo incredibly unhealthy (I think it was something like 25 Weight Watcher points when I calculated it out before...that's like a daily point intake for those of you unfamiliar with WW), but it's fan-freakin'-tastic. So, without further ado or babbling from me, here's the recipe:
TIRAMISU CAKE WITH CREAM CHEESE FROSTING
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Preheat oven to 325°F. Butter and flour 2 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
Frosting / Filling
3 1/2 8-ounce packages cream cheese, room temperature
2 1/3 cups powdered sugar
1 cup chilled whipping cream
1 1/4 tablespoons vanilla extract
Using electric mixer beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream and vanilla and beat until well blended. Cover refrigerate for at least 1 hour.
1 1/3 cups Kahlúa or other coffee liqueur
1/2 cups water
1/8 cup instant espresso powder or coffee powder
4 ounces semisweet chocolate, chopped
1 9-inch-diameter cardboard cake round
2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Finely grind chopped chocolate in processor (do not over process or chocolate will clump together). After cakes have cooled completely, take about half a cup of frosting and spread it on a cardboard round or what ever you will be placing the cake on.
Cut the cakes in half horizontally. Place bottom of one cake on cardboard round, cut side up. Brush with 1/3 of syrup. Spread out about 1 cup of frosting and then sprinkle with 1/3 of the chocolate. Place top of cake on top - repeat syrup, frosting, chocolate. Place bottom of 2nd cake on top, cut side up - repeat with the remains of the syrup, 1 cup of frosting and remains of the chocolate.
Now, to tidy it up - take a serrated knife and cut around the cake to make it even all around, this made it very easy to frost the cake.
Frost the entire outside of cake. Decorate with berries, icing or chocolate.
This cake is best when allowed to sit for a day or so.
See? Time consuming and unhealthy...but worth it and oh-so-tasty. I just realized I only used three packages of cream cheese, not 3.5, but hopefully a missing four ounces won't make a big difference. The batter and frosting were both so yummy...I had to sample, of course. My cakes are still in the oven, and in my oven they're taking closer to 45 minutes than 35. I think I'm going to wait and assemble the cake tomorrow because, frankly, I'm tired of being in the kitchen.
I'll make sure I take pictures so you can see this amazing dessert!