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Ombre Tiramisu Style Cake

Course Dessert

Ingredients

For the cakes:

  • 1 box Simple Mills Chocolate Cake Mix and the extra ingredients listed on the box
  • 1 box Simple Mills Vanilla Cake Mix and the extra ingredients listed on the box

For the filling:

  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 8 oz container cold mascarpone cheese

For the coffee soak:

  • 1/4 cup 60ml strongly brewed espresso

To finish:

  • 2 containers Simple Mills Chocolate Frosting
  • 2 containers Simple Mills Vanilla Frosting
  • Cocoa powder for dusting

Instructions

Make the cakes:

  • Preheat the oven to 350˚F.
  • Grease and line two 6-inch cake tins.
  • Prepare the Chocolate mix according to the box instructions.
  • Divide the batter evenly between the pans using a scale.
  • Bake for 20 minutes or until a skewer comes out clean.
  • Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
  • Repeat the process with the Vanilla mix and cool completely.
  • Level off the cakes to have flat tops.

Filling:

  • In a stand mixer or with an electric mixer, whip together the cream, powdered sugar, and vanilla until soft peaks form.
  • Add the mascarpone and whip until stiff peaks form.
  • Transfer to a bowl.

Assembly:

  • Place chocolate frosting in a stand mixer and whip until silky and smooth.
  • Transfer a portion to a piping bag fitted with a round tip; the rest goes in a bowl.
  • Repeat the whipping process with the vanilla frosting.
  • Pipe a 'dam' of chocolate frosting around the outside of a chocolate layer.
  • Fill the dam with mascarpone frosting and smooth with an offset spatula.
  • Top with a vanilla layer, repeat the process.
  • Finish with a chocolate layer and a vanilla layer on top.

Final Touches:

  • Spread chocolate frosting around the bottom half of the cake and vanilla frosting over the top.
  • Blend the two frostings where they meet.
  • Smooth the sides with an icing scraper, patching up any holes.
  • Smooth the top edge with an offset spatula.
  • Pipe a ring of vanilla frosting blobs around the top using a French star tip.
  • Top it off with a light dusting of cocoa, if you like.