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This is what a coffee lover’s chocolate paradise tastes like. No Bake Tiramisu Layer Cake is not only incredibly simple to make, but tastes out of this world, and looks like you’ve slaved away for hours, when in reality it only took about ten minutes. Perfect right?
I sprinkled instant coffee grounds on top of the whipping cream before mixing it up. The coffee sort of melted into the cream and then I whipped it up just like regular whipped cream, what came out at the end was the most delicately flavored coffee cream and I instantly thought I needed to make this into some kind of cake.
My mother in law had shared a recipe with me several years ago that was called Chocolate Eclair Cake. It involved layering graham crackers between layers of pudding and whipped cream then topping it all with a chocolate topping. What happened to those graham crackers was always amazing, they became like cake in their consistancy. I knew I wanted to incorporate this method to this easy cake. I also knew I wanted to use Chocolate Covered Espresso Beans on the top instead of chocolate shavings like in a traditional tiramisu. Chocolate Covered Espresso Beans are found in the most obscure of places. They always seem to have them at Starbucks, but I typically find them near the other chocolate coated nuts on a special display with dried fruits and chocolate dipped pretzels in my grocery store. Of course Trader Joe’s and Amazon has them too. Check out the link for Amazon: http://amzn.to/2Desfqv If you think a 1lb bag will go to waste, don’t fret, those beans will make a great stash in your pantry to nosh on when you need some chocolate after dinner. At least that’s what I did with mine.
I used an 8″x11″ Emile Henry Ruffled Casserole Dish that is one of my very favorites. They don’t make it in this color combo anymore but they do still have the ruffled casserole dish. Williams Sonoma still carries it in the size I have. I love the Azure Color and mine is the small size. You can check it out at this link: https://www.williams-sonoma.com/products/emile-henry-large-rectangular-ruffled-baker/ This is one of those incredibly forgiving recipes and you can use whatever size pan you like. An 8×8″ square pan would work just fine! Your whipped cream layer will be thicker and I can’t see how that could be bad. If you use a larger size pan you will only need two layers, instead of three.
- 2 C heavy whipping cream
- 3 tsp instant coffee
- 1/2 C powdered sugar
- 3 tbsp cocoa powder, divided
- 8 oz room temperature mascarpone cheese
- 15 chocolate graham crackers
- 1/4 C dark chocolate covered espresso beans, finely chopped
- In a large bowl pour in the 2 cups of heavy whipping cream. Sprinkle the instant coffee over the top and allow this to sit for five minutes. The coffee will dissolve slightly.
- After five minutes using a stand mixer with the whisk attachment or a handheld mixer with the whisk attachment, whisk the cream on medium high speed until it begins to thicken.
- When the cream starts to thicken add in the 1/2 C of powdered sugar slowly, allowing it to incorporate into the cream. Then add in 2 TBSP of the cocoa powder. Whisk until the cream is thick and has created stiff peaks.
- Gently mix in the mascarpone cheese to the whipped cream. Fold gently until the cream and cheese are completely combined.
- In a 8"x11" casserole dish (you can use an 8"x8" as well, your layers will just be thicker), layer five chocolate graham crackers on the bottom of the dish. Breaking some as needed to fit. Using 1/3 of your whipped cream mixture spread it evenly over the graham cracker layer. Top the whipped cream with 5 more chocolate graham crackers. Then spread another 1/3 of the whipped cream mixture on top of those graham crackers. Then top with 5 more chocolate graham crackers. I could even fit six on this top layer. Then finish with the remaining whipped cream mixture. Spread it evenly over the top.
- Put the reserved 1 TBSP of cocoa powder into a fine strainer and sprinkle the cocoa powder evenly over the top of the dish. Tapping gently with your hand to get the cocoa powder through the strainer. Then top the dish with the chopped chocolate covered espresso beans.
- Place the cake in the fridge covered with plastic wrap and chill for at least 4 hours or overnight. This allows the graham crackers to soften and become cake like. Serve cold and with a cup of coffee if you like.