Triple Chocolate Loaf Cake

Every time I see some incredulously captivating, droolworthy landscape photos I have a strong urge to pack up my car, channel the inner Ansel Adams lying somewhere within, and go on a solo photography adventure journey. A backroad road trip with a plan subject to detours, preferably one heading west. However, I usually manage to repress those impulsive thoughts, convincing myself without some sort of plan this might not be such a good idea. In a perfect world this would happen if I had driver who could stop on a dime, figure out how to park on the narrowest of roads, had the patience of Job along with the endurance of an ultra-marathoner, enjoyed drinking red wine, and was an engaging dinner companion. Clearly I am not expecting too much. So until such time I get the courage or good fortune to live out this fantasy, I need to keep finding other ways, ones relatively closer to home, to feed my insatiable need to capture landscapes and nature with my camera. What about you? Do you have some yet to be realized dreams? 

As you ponder that question, maybe you should sit back and enjoy something deeply chocolatey. Like maybe a slice of this Triple Chocolate Loaf Cake. Whether paired with a tall glass of milk or cup of coffee, eating cake made with not one, but three kinds of chocolate, is bound to bring irrepressible glee to your day. Could you pass up the chance to experience chocolate bliss?

If you are someone who gives yourself permission to indulge in chocolate, either in moderation or with reckless abandon, you absolutely need to have this Triple Chocolate Loaf Cake in your life. And guess what? The recipe makes not one, but two loaves! Which means you have one to save for later, share, or gift!

Triple Chocolate Loaf Cake is made with unsweetened cocoa and bittersweet cocoa and studded with semisweet chocolate chips. If that wasn't enough chocolate ecstasy, the addition of instant espresso (or instant coffee) and dark brown sugar in the cake batter further deepens the flavor of chocolate.

Assembling all of the ingredients before you begin baking anything, especially this Triple Chocolate Loaf Cake, makes such a difference. Taking out the eggs end butter the night before makes an even bigger difference.

I made only a few changes to Ina Garten's Triple Chocolate Loaf Cake recipe. I used instant espresso instead of instant coffee; used Ghiradelli unsweetened cocoa instead of Pernigotti cocoa; used bittersweet chocolate chips instead of chopping up a bar of bittersweet chocolate; toasted the walnuts before baking; and, topped the loaves with a small handful of chocolate chips before they went into the oven. 

The only thing I didn't do, but should have, was waiting for the cake to cool to room temperature before slicing it. But I didn't want to wait. So instead of beautiful smooth slices of cake, I ended up with both slices and crumbs. Note: The slices from the completely cooled to room temperature Triple Chocolate Loaf Cake were perfect.

The cake loaves bake in a preheated 350 degree (F) oven for 45-55 minutes. My baking time was closer to 50 minutes.

For as much chocolate as there is in this cake, it's not overly sweet, not overly rich. Yet it is deeply satisfying and more than enough to satisfy any craving you may have for chocolate.

I wouldn't be surprised if you go to bed dreaming about this Triple Chocolate Loaf Cake and wake up wanting a slice. 

Recipe
Triple Chocolate Loaf (inspired by Ina Garten's recipe for Triple Chocolate Loaf Cakes in her cookbook "Cook Like a Pro: Recipes and Tips for Home Cooks")
Makes 2 loaves

Ingredients
1 cup (16 Tablespoons) unsalted butter, room temperature
2 cups plus 2 Tablespoons all-purpose flour, divided
1 cup boiling water
5 ounces (142g) bittersweet chocolate chips or roughly chopped chocolate
2 Tablespoons unsweetened cocoa powder
1 teaspoon instant espresso or instant coffee
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 cup walnuts, toasted and coarsely chopped
1 cup semisweet chocolate chips, plus a small handful, divided
1 cup (200g) granulated sugar
1 cup dark brown sugar, firmly packed
3 extra-large eggs, room temperature
2 teaspoons vanilla

Directions
1. Preheat oven to 350 degrees (F). Line two 4" x 9" or 4 1/2 x 8 1/2" loaf pans with parchment paper. Spray pans with vegetable oil. Set aside.
2. Sift two cups of flour, baking powder, and salt in a medium sized bowl. Set aside.
3. Boil one cup of water. Pour into a 2 cup measuring cup. Add in bittersweet chocolate, instant expresso and cocoa powder. Stir until chocolate has melted. Allow to cool for 15-20 minutes.
4. In a medium sized bowl, combine the semisweet chocolate chips, chopped walnuts and 2 Tablespoons of flour. Stir and set aside.
5. In the bowl of standing mixer fitted with a paddle attachment, beat together the butter, granulated sugar and dark brown sugar until fluffy (approximately 3 minutes).
6. Add in the eggs one at a time, beating until each is incorporated. Scrape down the sides of the bowl between each egg addition.
7. Add the flour and chocolate mixture in thirds, beginning with the flour. 
8. Fold in the chocolate chip/nut mixture with a spatula.
9. Divide the batter equally between the two loaf pans. Smooth the tops with an offset spatula. Sprinkle the small handful of chocolate chips over the top.
10. Bake for 45-55 minutes or until a tester inserted into the loaves comes out clean. Turn the pans midway through the baking process. Note: Baking time was closer to the 50 minute mark, but began checking for doneness at 45 minutes.
11. Remove from oven, set on a cooling rack for 30 minutes before removing the loaves from the pans. Cool to room temperature before slicing.
12. Cut and enjoy! Store the chocolate loaves covered either at room temperature or in the refrigerator. 

Notes: (1) If you are keeping the second loaf for yourself, wrap with plastic wrap and store in the refrigerator. (2) I used Ghiradelli's unsweetened cocoa powder, bittersweet chocolate chips and semisweet chocolate chips. 

Eagle Bluff Lighthouse (1868), Peninsula State Park, Fish Creek, Wisconsin (2018)

Herb Crusted Roasted Chicken

Recipes for Roasted Chickens are like recipes for Chocolate Chip Cookies. There are a bazillion of them. They come and go in our lives with irregular regularity. Some stay for long periods of time, while others are merely placeholders until the next 'best' one comes along. And even when we find 'the' one we fall deeply, madly in love with, our faithfulness is tested with each new roasted chicken recipe we come across. Even Ina Garten, who has made a countless number of chicken dinners for Jeffrey, has developed more than a handful of roasted chicken recipes over the years! Proof or rather reassurance that there is room in our lives for more than one roasted chicken recipe! 

When I first made "Roasted Chicken with Pan Gravy" (a take on Ina Garten's Perfect Roast Chicken recipe), I was smitten. It was everything I wanted a roasted chicken to be. Moist, flavorful, and consistently reliable. Then I came across Ottolenghi's recipe for "Roasted Chicken with Sumac, Za'atar and Lemon" and I was bewitched by the flavors a chicken roasted in 'exotic in my world' spices took on. Then somewhere along the way I was beguiled by Thomas Keller's Roasted Chicken recipe and I felt certain this was the roasted chicken unicorn. How could anyone not be lured into making the roasted chicken beating out seven other recipes to earn the distinction of Buzzfeed's "Best Roast Chicken of All Time". For varying reasons, I have loved all of these roasted chicken recipes.

So when a recipe for a very herbaceous chicken roasted at both high and medium heats came across my Instagram feed, I was intrigued. Was there room in my life for another roasted chicken? Spoiler alert: Yes, there was.

As with most recipes I come across, I kept true to most, but not all, of the ingredients and techniques. I decided I would not change the ingredient amounts for the herbs and seasonings. Nor would I change the cooking temperatures and times. However, instead of roasting the chicken whole on a rack, I would spatchcock it (i.e., remove the backbone), roast it flat in a cast iron pan, and let it rest for up to 20 minutes (instead of 10) before carving it.

If I told you this was the best roasted chicken I had ever tasted, well, considering all of my aforementioned musings, my credibility may be in question. So I will simply tell you this melt in your mouth, deeply flavored, moist Herb Crusted Roasted Chicken has earned a permanent place in my roasted chicken life. No more roasted chicken recipe surfing for me! (scout's honor) And, if my last meal included a roasted chicken, this would be the one. I am absolutely 99.9% certain of it!

On a cold winter's day, the aroma of an herb crusted chicken roasting in the oven is intoxicating. Great food does not need to be complicated or made with expensive, hard to find ingredients. It needs only to be beautifully presented and incredibly flavorful. In borrowing from words recently written by one of my friends, ordinary can indeed be extraordinary. This Herb Crusted Roasted Chicken is proof of it.

Recipe
Herb Crusted Roasted Chicken
Serves 4

Ingredients
1 Tablespoon dried sweet basil
1 Tablespoon dried Greek oregano
2 teaspoons garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
5 to 5 1/2 pound whole chicken
4 Tablespoons unsalted butter, melted
Optional, but highly recommended: Slices of a baguette for mopping up the juices

Directions
1. Preheat oven to 450 degrees (F).
2. In a small bowl, mix together the basil, oregano, garlic powder, salt, and pepper. Set aside.
3. Spatchcock the chicken (i.e., remove the back bone). Pat chicken dry with paper towels.
4. Spread the herb mixture evenly over the top of the chicken. Place chicken in a large cast iron pan or on a baking sheet. Drizzle half of the melted butter over the chicken.
5. Roast the chicken for 25 minutes. 
6. Reduce the oven temperature to 350 degrees (F). Baste with remaining melted butter. Roast for an additional 40-50 minutes or until the internal temperature of the chicken reaches 165 degrees (F) and/or the juices run clear when the chicken is pierced. Note: Continue basting the chicken with pan juices and melted butter every 15 minutes.
7. Remove chicken from oven, reserving drippings. Place on a cutting board and let rest for 15-20 minutes (or up 30 minutes if you like serving warmer than room temperature chicken).
8. Cut and slice the roasted chicken. Place on a platter and serve. Reheat the drippings and pour over the chicken. Sit back and savor every bite!

Notes: (1) If you have never spatchcocked a chicken before, this video will show you how. (2) If I made one big mistake when I made this Herb Crusted Roasted Chicken, it was not having a baguette or fresh no knead rustic artisan bread to mop up the drippings. It was a crime to leave those drippings on the platter!

Tortellini in Gorgonzola Cream Sauce

The weekend brought the return of snow and the first appearance of frigid temperatures. The kind of weather best enjoyed from the comfort of a warm house, the luxury of sitting with a good book near the fireplace, and the indulgence of savoring one's favorite foods. Having made a late Friday morning trip to the grocery store and welcoming the arrival of "Where the Crawdads Sing" early Friday evening, my body and soul had almost everything it needed. 

So while some of you were spending time deciding which things in your closets and drawers "sparked joy" and which could be discarded, I was finding pleasure in making an Herb Crusted Roasted Chicken and this Tortellini in Gorgonzola Cream Sauce. Both of which were relatively simple to make, elegant in their presentation, and definitely sparking euphoria on the palate. 

Prior to the Christmas holidays I went on the hunt for a scrap of paper holding a very old Bon Appetit recipe for Tortellini with Gorgonzola Cream Sauce (attributed to Baci Italian Restaurant in Huntington Beach, CA). It had been quite awhile since I had made it, but the memory of its' deliciousness was permanently engrained in at least three of my senses. After spending about a half hour going through all of my unorganized piles and folders of saved recipes, my mission was a success. Ensuring a memorable holiday meal for my family. The elation at finding the recipe was enough to temporarily quell my anxiety over the repeated failed attempts to bring some order to my recipe chaos. However, the day my relatively strong visual memory leaves me will be when I will finally no longer be able to procrastinate decluttering and letting go of decades of saved recipes.

In retrospect, I should have made the Tortellini in Gorgonzola Cream Sauce the 'star' of our Christmas dinner. Instead I forced it to compete with a Pork Tenderloin with Porchetta Rub, Spinach Stuffed Shells, Florentine Peas with Guanciale, and salad. Not ignoring the lesson learned from the holiday dinner, I paired this Tortellini in Gorgonzola Cream Sauce with only a Herb Crusted Roasted Chicken. It was the perfect coupling. 

There are three basic elements to this recipe: (1) the herby panko topping, (2) the sauce, and (3) the pasta. Not only does this dish take less than thirty minutes from start to finish, it may be one of the easiest pasta dishes to make. In spite of its' simplicity, the Tortellini in Gorgonzola Cream Sauce is a four star worthy pasta dish. With a combination of textures and flavors giving rise to the most celestial of meals, it is destined to impress your friends and family claiming to be connoisseurs and aficionados of Italian food. 

Because there are so few ingredients, their quality will have the most significant effect on its' success. When this recipe was first published, there was an extremely limited availability of 'fresh' pasta in the grocery stores. And the difference in taste between 'fresh' and 'frozen' tortellini is as significant to the difference between night and day. Additionally, access to good quality cheeses has also improved greatly over the years. Whether you use a softer gorgonzola or blue cheese, you want it to be creamy, milky, and silky. The Gorgonzola I used at Christmas was a little more piquant, crumbly, and firmer but the Blue Cheese I used this past weekend would be best characterized as a dolce version. Both created deeply flavored sauces, but if I had to lean in one direction or the other, I would skew to a Dolce Gorgonzola or Blue Cheese (see recommendations below).

Use either a cheese tortellini or a spinach and cheese tortellini. I am partial to the latter from both visual and taste perspectives. Most of the 'fresh' tortellini found in the refrigerated section of the grocery stores cook in approximately four minutes. I found a cooking time ranging between three and three and half minutes yielded a pasta somewhere between al dente and done. 

The gorgonzola cream sauce is made with only three ingredients: (1) cheese, (2) heavy whipping cream, and (3) freshly grated nutmeg. Although there is only about 1/8 teaspoon of nutmeg in the sauce, it definitely enhances both the creaminess texture and taste of the finished sauce. It definitely does not overpower depth of flavor from the gorgonzola (or blue cheese). As tempted as you may be to leave it out, I would encourage you not to.

The luscious, velvety, warm sauce is mixed in with the hot, drained tortellini and topped with the herbed panko (or bread) topping, then placed in a preheated 450 (F) degree oven for five to six minutes. Just long enough for the topping to become lightly toasted.

If you are looking for an incredibly indulgent pasta and one delivering big on flavor, it is this Tortellini in Gorgonzola Cream Sauce. I won't lie to you. Compared to other pasta dishes this one is on the richer side. Served as a main course with only a salad or a side of protein (for those who like balance in their lives), it is the perfect dish for an epic dinner party, holiday party, or intimate gathering. And, if by chance, you are looking to make a fabulous Valentine's Day dinner, make this Tortellini in Gorgonzola Cream Sauce. Served with a great bottle of wine (or two) and finished off the meal with some Kahlua Affagado Sundaes and, well, everyone will be talking about your dinner for days, weeks, maybe even a lifetime.

Recipe
Tortellini in Gorgonzola Cream Sauce (inspired by a recipe found in Bon Appetit a very, very long time ago)
Serves 4-6 as a main dish, up to 8 as a side dish

Ingredients
Topping
1/2 cup panko or fresh bread crumbs
1 teaspoon freshly chopped oregano (or 1/2 teaspoon ried oregano)
1 teaspoon freshly chopped basil (or 1/2 teaspoon dried basil)
1 generous Tablespoon of grated Pecorino Romano cheese
1 Tablespoon olive oil

Tortellini and Gorgonzola Cream Sauce
2 cups heavy whipping cream
1/3 pound good quality (soft) Gorgonzola or Blue Cheese (such as Gorgonzola Piccante Gelmini or Point Reyes Blue Cheese), crumbled
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds fresh cheese or spinach and cheese tortellini, (See Notes)

Directions
Topping
1. Mix all of the ingredients in a medium bowl. Set aside.

Tortellini and Gorgonzola Cream Sauce
1. Preheat oven to 450 degrees (F).
2. In a medium-sized saucepan, simmer whipping cream, cheese and nutmeg, stirring frequently until cheese melts and sauce is slightly thickened (approximately 10 minutes).
3. Cook tortellini until al dente (if fresh, approximately 3 to 3 1/2 minutes). Drain thoroughly and transfer to 9" x 11" baking dish (preferably cast iron or one that can tolerate high heat).
4. Pour cheese sauce over the tortellini, stir to coat.
5. Sprinkle the topping evenly the tortellini. 
6. Bake until the top is lightly toasted, approximately 5-6 minutes.
7. Remove from the oven and serve immediately.

Notes: (1) If at all possible, look for fresh tortellini found in the refrigerated section in the grocery store. I used Rana's Spinach and Cheese Tortelloni and cooked it for approximately 3 1/2 minutes. (2) I found the Gorgonzola Piccante Gelmini at an Italian Speciality store and the Point Reyes Blue Cheese at Whole Foods).  Given the choice, I would either choose a younger gorgonzola or the Point Reyes Blue Cheese. (3) Any leftovers heat up beautifully in the microwave. (4) I made some changes to the ingredient amounts  from the original Bon Appetit recipe. Increasing the amount of whipping cream from 1 3/4 cups to 2 cups, increasing the amount of cheese from 4 ounces to 5-5 1/2 ounces, decreasing the amount of nutmeg from 1/4 teaspoon to 1/8 teaspoon, increasing the amount of pasta from one pound (16 ounces) to one and a quarter pounds (20 ounces), and using fresh instead of dried herbs in the topping.

Cinnamon Roll Waffles with Maple Cream Cheese Drizzle

When I shared a recipe for the tender, rich, oozing with bites of caramelized sugar Liege Waffles on the blog a little more than four years ago, I was downright over-the-moon giddy. I experienced some of that heart-racing giddiness when I tasted these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle. On the homemade waffle continuum these two recipes would fall at opposite ends. The Liege Waffles would fall on the 'the wait is worth it' end while the Cinnamon Roll Waffles would be on the 'instant gratification' end. While their flavor profiles are slightly different, they are both ambrosial. They aren't the kind of waffles you should have to choose between. You need both of them in your life. However, when your life is beyond hectic and you barely have enough time to breathe, yet you have to make a breakfast for your family and/or friends, these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle are destined to make you look like a culinary rockstar! And for those of you secretly coveting the title of best wife, partner, mother/father, grandmother/grandfather, aunt/uncle, or friend, I am handing you the keys to that kingdom.

Unless you have already scrolled down to look at the recipe (don't peek yet if you haven't), you might be surprised to learn this is one of those semi-homemade recipes. Yes, every now and then I come across a recipe causing me to channel my repressed Sandra Lee persona. 

With a weekend forecast of snow across a significant portion of the country, forget stocking up only on bread and milk. Instead go out and buy several tubes of Pillsbury's Flaky Cinnamon Roll Grands (the Cinnabon flavored ones if you can find them) and dust off your waffle iron. Yes, these Cinnamon Roll Waffles are made with those bake and serve cinnamon rolls found in the refrigerated section of the grocery store. 

If by chance you don't have a waffle iron, buy one, borrow one, or head out to the local resale shop as there may be glut of them available thanks in large part to Marie Kondo. Seriously, you are going to want to make these.

Instead of pouring maple syrup over these Cinnamon Roll Waffles, they are drizzled with the most luscious Maple Cream Cheese Drizzle. Cream cheese, confectionary sugar, milk, maple syrup, and vanilla are beaten until the mixture becomes thick, creamy, yet still pourable. 

The cinnamon rolls are placed in the center of a preheated waffle iron and cooked over medium heat for 3-4 minutes. Or until they are beautiful golden brown and crispy. Note: If your waffle iron has heat settings (e., 1-7), set it at 3. If that's not hot enough, your cooking time will be closer to or slightly more than 4 minutes. Alternately increase your setting to 4, but check for doneness at 2 minutes.

If you are bringing a platter of the waffles to the table, keep your cooked waffles warm in a low-temperature preheated oven. Note: They also reheat beautifully in the microwave.

I may be amongst a small number of people to have never eaten at any of the iconic Waffle House restaurants found in almost half the states across the country. Having the ability to stay warm and cozy in my own house along with recipes for not just one, but two great waffles, might be enough to have me continue to be one of few lone holdouts. Because these genius, no fuss, barely any mess waffles are about to change your life! Okay, that may be a little over-dramatic. The inner cheerleader in me has never left.

The experience of eating something part cinnamon roll, part waffle will have you never buying frozen waffles ever again. It will only take one bite of these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle to convince you. Breakfast at your house is about to become epic!

Recipe
Cinnamon Roll Waffles with Maple Cream Cheese Drizzle
Makes 10 waffles, serves 4-5

Ingredients
2 packages Flaky Cinnamon Roll Grands (Cinnabon flavor) - 17.5 ounce size
8 ounces cream cheese, room temperature
1/2 cup whole milk
1 1/4 cups confectionary sugar
6 Tablespoons real maple syrup
1 teaspoon vanilla

Directions
1. In a medium sized bowl beat cream cheese slightly (approximately 2 minutes) using a hand mixer.
2. Add the confectionary sugar, maple syrup, milk, and vanilla. Beat until thick and creamy, yet pourable. If topping is too thick add a more milk, one Tablespoon at a time.
3. Heat waffle iron. Set heat to medium.
4. Place one cinnamon roll in the center of the waffle iron, close top, and set a timer for 2 minutes. Open waffle iron to check for doneness. If not golden brown and crispy, continue cooking for an additional minute or two. Note; If waffle iron is not non-stick, spray with vegetable oil before placing a cinnamon roll in.
5. Remove from waffle iron. Serve on a plate and drizzle with the cream cheese icing. See Notes.

Notes: (1) If waiting to serve all of the Cinnamon Roll Waffles all at once, preheat oven to 250 degrees (F). Place cooked waffles on an aluminum foil lined baking pan. When all waffles have been made, transfer waffles to a serving platter and serve the cream cheese icing in a gravy boat or pitcher on the side. (2) Cut the recipe in half if only serving 2-3 people. (3) I used the Pillsbury brand Flaky Cinnamon Roll Grands (Cinnabon flavor). There are 5 rolls in each tube. (4) The amount of icing is more than you need. Cover and refrigerate. It will be good for up to two weeks. Alternately cut the recipe in half.

Tiramisu Sponge Cake

I realized just last week that saltedsugaredspeiced.com is beginning its' seventh year! Could this be the blog's lucky year? Maybe. I replaced the occasion for a celebration with a more reflective, retrospective moment. Looking at some of my early photos made me gasp, however, seeing the evolution of my photos caused me to smile. For a completely untrained, non-professional, I feel a bit like a seven year old myself. Still learning, evolving, and making mistakes, yet having moments of prideful accomplishment and growth. Both literally and figuratively, the lens through which I see this blog has changed quite a bit. Not only over the past seven years, but even within the past year. Whether to remain committed to sharing both sweet and savory recipes or to take a deep dive into my real passion (sweet confections) has been something I have wrestled with from the birth of the blog. And I must admit, I still am. But if you asked a seven year old what they wanted to be when they grew up, the answer you get might change from day to day or month to month. So for the time being, I will seek to enjoy remaining in this youthful state of indecisiveness. In the year ahead, I hope you stay with me on my ongoing journey of the discovery of new recipes and new insights into both food and photography. 

Do you remember the first time or the last time you had Tiramisu? The Italian coffee-flavored dessert made with Savoiardi ladyfingers, coffee, and mascarpone may or may not go back to the 17th century. Or a version of tiramisu may or may not have been first served in Italian brothels. Or maybe the tiramisu we know today may really have been created in Italy in the 1970s or 1980s and popularized in the states in the 1990s. Regardless of the origins of tiramisu, both it's alluring flavors and sultry name evoke an aura of sexiness. One not typically found in many other desserts. So maybe the popularity of tiramisu doesn't come as any surprise. 

This Tiramisu Sponge Cake has all of the flavor elements of the classic tiramisu, but with a few twists. A tender chocolate sponge cake replaces the ladyfingers and coffee liqueur replaces coffee. 

If you have instant espresso and caster (or superfine) sugar in your pantry, you more than likely have all of the makings for the cake. If you don't, this sponge cake is reason enough to buy them. As a believer in the power of even small amounts of salt to boost flavor, I added 1/8 teaspoon of kosher salt to the dry ingredients as well as rounded up the amount of butter to a full four Tablespoons.

While the ingredients for the cake are ordinary ones, the techniques were a bit different than ones I am most familiar using. Instead of beating the eggs for a relatively short period of time, they are beaten for 12 to 15 minutes (no, that's not a typo) until pale, thick, and tripled in volume. The result is an incredibly voluptuous base. Rather than sifting the flour, cocoa, and baking powder once, they are sifted three times. Whether or not you believe this 'over-sifting' matters or not, it helped when folding in the aerated, incredibly fine, and fluffy flour mixture to the very thick batter base. 

The cakes bake in a preheated 350 degree (F) oven for 15-18 minutes in six inch cake pans. Once cooled, the cakes are carefully cut in half horizontally. The cut sides of the cake are then brushed liberally with coffee liqueur (e.g., Kahlua). Isn't this cake already sounding even more delicious than a traditional tiramisu?

Mascarpone, confectionary sugar, whipping cream, and vanilla are whipped together to make the most luscious, creamiest icing. Be careful not to over beat the mixture or it will become grainy rather than remaining smooth. Note: You might end up with an extra half-cup or so of the icing after you have finished assembling the cake. 

Your Tiramisu Sponge Cake can have a naked cake look (like this one) or you can slather the sides of the cake with more of the icing. The ratio of cake to the luscious mascarpone icing is almost 1:1. My idea of cake perfection. Note: Allowing the cake to rest in the refrigerator for at least 4 hours or overnight enables its' flavors to deepen. 

Until the cake is completely finished you might wonder how it could possibly serve up to 8 people. But it will. Because of the richness of the cake, it's height and the cake to icing ratio, eight slices are more than generous. The Tiramisu Sponge Cake could probably even serve up to 10 people. 

This Tiramisu Sponge Cake exemplifies the old adage 'Good things come in small packages'. It's a dinner party, birthday party, getting together with friends gathering, or commemorating a milestone perfect finish to a meal or celebratory occasion. Finished with a light dusting of cocoa and some chocolate covered espresso beans takes to one of those 'drop the mic' cake moments. This cake is everything and more. It's sexy, swoonworthy, and insanely scrumptious. 

Recipe
Tiramisu Sponge Cake  (slight adaptation to the Tiramisu Sponge Cake recipe from Donna Hay's cookbook "Modern Baking: Cakes, Cookies and Everything in Between")
Serves 8, possibly 10

Ingredients
Cake
1/2 cup (75 g) all-purpose flour
1 teaspoon baking powder
2 Tablespoons Dutch-processed cocoa powder
1/8 teaspoon kosher salt
1/2 cup (110 g) caster or superfine sugar
2 teaspoons good quality instant espresso granules
1 teaspoon boiling water
4 Tablespoons (50 g) unsalted butter, melted and cooled (See note below)

1/4 to 1/3 cup coffee liqueur (e.g., Kahlua) 

Mascarpone Cream
3 cups (750 g) mascarpone
3/4 cup heavy whipping cream
1/2 cup (80 g) confectionary sugar
1 teaspoon good quality vanilla
Dutch-processed cocoa for dusting
Optional: Chocolate covered espresso beans 

Directions
Cake
1. Preheat oven to 350 degrees (F). Spray two 6" baking pans with baking spray and line with parchment paper. Set aside.
2. Sift the flour, cocoa powder, baking powder and salt three times. Set aside.
3. In the bowl of a standing mixer fitted with a whisk attachment, beat the eggs and sugar at high speed for 12-15 minutes or until pale, thick and tripled in volume.
4. Combine the coffee and water in a small bowl. Mix to combine.
5. Blend the butter and coffee mixture to the egg/sugar mixture on low speed.
6. Fold the sifted flour mixture into the batter in two batches. 
7. Divide the batter equally between the two baking pans. Bake for 15-18 minutes or until the cakes are springy to the touch and edges begin to come away from the sides of the pans. Remove from oven and set on wire racks. After 5 minutes, turn out onto the racks and let cool completely.
8. When cool, use a serrated knife to carefully cut the cakes in half horizontally.
9. Brush the coffee liqueur over the cut sides of the cakes.

Mascarpone Cream and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the mascarpone cream on medium speed just until blended.
2. Add in the whipping cream, confectionary sugar, and vanilla. Beat on medium-high speed until the mixture is thickened and spreadable.
3. Place one of the cakes, cut side up, on a cake plate or platter. Spread with 1 cup of the mascarpone cream.  Repeat the layering 3 more times with the cake and mascarpone cream. 
4. Use remaining mascarpone cream to spread on sides of the cake or pipe on top of the cake. Note: You will still have a little of the mascarpone cream left over.
5. Lightly sift some of the Dutch-processed cocoa over the top of the cake. Decorate with the chocolate covered espresso beans, if using.
6. Chill for several hours before serving. Store any leftovers lightly covered in the refrigerator.

Notes: (1) 4 Tablespoons of unsalted butter is slightly more than 50g. (2) The finished size of the cake is 6" x 4 1/2" (3) The original recipe called for the use of 18 cm (or 7 inch) cake pans. I used 6 inch pans with great success. (4) I added 1/8 teaspoon of kosher salt to the cake batter to ramp up the cake's flavor. (5) Cake can be made one day ahead. (6) Next time I make this cake I will use up to 1/3 cup of the Kahlua so it's flavor has a stronger presence in the cake.