Dark Chocolate Tiramisu Cake with Berries
Prep Time :
15 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 8-10
Indulge in the rich flavors of dark chocolate and the classic charm of tiramisu, beautifully adorned with fresh berries.
Ingredients
- 2 boxes Betty Crocker™ Super Moist Dark Chocolate Cake Mix
- 4 sachets Betty Crocker™ Whipping Cream Mix
- 6 eggs
- 400 ml freshly brewed coffee
- 1/2 cup vegetable oil
- 1.5 cups cold milk
- 2 tbsp cocoa powder
- Raspberries and pomegranate seeds, to decorate
Preparation
- Preheat the oven to 180°C and line 2x 8” round baking tins with parchment paper.
- In a large bowl, whisk together the dark chocolate cake mix, eggs, cooled coffee, and oil until the mixture is uniformly blended. Divide the batter into the prepared cake tins and bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool completely, preferably overnight.
- Slice the rounded tops from the cakes and discard. Cut the cakes widthways through the center to create four thinner cake layers.
- For the cream, whisk together the whipping cream and milk until stiff peaks form. Use a piping bag fitted with a 1.5cm round nozzle to pipe a 5cm round of cream at the edge of each cake layer. Pull in towards the center to create a teardrop shape. Repeat around the edge of each layer. Add a dollop of cream to the center of each layer and smooth out using a palette knife, avoiding disturbing the piping around the edge.
- For the top layer, continue piping teardrop shapes all over the cake to create a scalloped effect.
- Put cocoa powder into a sieve and dust the top of the cake. Decorate with raspberries and pomegranate seeds before serving.
