Because I still have mascarpone from a fortuitous sale I happened upon, I’ve been wanting to make some tiramisu. I don’t necessarily have the time and energy to devote to a traditional tiramisu, which is exactly why I decided to go for a simple frosted cake. And obviously, I’m loving the little 6″ round pan I purchased.
For the cake:
1/2 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1 tsp instant coffee
1/2 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp butter or oil
1/4 cup milk
2 tbsp Kahlua
Preheat the oven to 325. Whisk together the dry ingredients. Add the wet ingredients and mix until combine. Pour the batter into a grease 6″ round pan or 5-6 cupcake wells. Bake for 25 minutes. Cool at least 10-15 minutes before transferring to a wire rack to cool completely.
For the frosting:
See the recipe at Smitten Kitchen.
To assemble your cake, gently split the 6″ round into two layers. Spread frosting on top of the bottom layer before replacing the top layer. Frost evenly. Save any remaining frosting for something else — perhaps some fruit? Sprinkle with whatever you desire. We ran out of cocoa powder, so chocolate and gold sprinkles came to our decorating rescue!
