Step 1

TO MAKE THE CAKE LAYERS:

Step 2

Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Step 3

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Step 4

. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Step 5

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 6

. Add half of the dry ingredients to the batter and mix until mostly combined.

Step 7

. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.7.

Step 8

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.8.

Step 9

Divide the batter evenly between the cakes pans and bake for 17-20 minutes, or until a toothpick comes out with a few crumbs.9.

Step 10

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.TO MAKE THE TIRAMISU FILLING:

Step 11

id=”instruction-step-11″>When the cakes have cooled, make the filling. Combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.11

Step 12

Continue cooking and whisking continuously for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go. The temperature of the mixture should reach about 155°F (68°C).Set

Step 13

he egg mixture aside to cool to a little warmer than room temperature.Whil

Step 14

eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.When

Step 15

the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.Gent

Step 16

y fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside.TO MAKE THE FROSTING:

Step 17

struction-step-17″>Place the butter in a large mixer bowl and beat until smooth.Add

Step 18

bout half of the powdered sugar and mix until well combined and smooth.Add

Step 19

he mascarpone cheese and mix until well combined and smooth.Add

Step 20

he salt and vanilla extract and mix until well combined and smooth.Add

Step 21

he remainder of the powdered sugar and mix until well combined and smooth. Add some water or cream, if needed to thin out the frosting a bit.TO LAYER THE CAKE:

Step 22

struction-step-22″>To put together the espresso Kahlua mixture, combine the hot water, espresso powder and sugar and stir until well combined. Add the Kahlua and stir together. Set aside.Use

Step 23

large serrated knife to remove the domes from the top of the cakes so that they’re flat.To bui

Step 24

d the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Drizzle 4-5 tablespoons of the espresso mixture over the cake layer. (For help with building a layer cake, check out my tutorial)Use th

Step 25

mascarpone frosting to pipe a dam around the outer edge of the cake layer, then fill it with about 1/3 of the tiramisu filling. Spread evenly.Add th

Step 26

second layer of cake, another 4-5 tablespoons of espresso mixture and another filling layer.Repeat

Step 27

with the third layer of cake, espresso mixture and filling.Add th

Step 28

final layer of cake on top and then add a crumb coat of frosting (a very thin layer). Put the cake in the fridge for 30 minutes to an hour if it seems like it needs to firm up a bit.Frost

Step 29

he outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.Dust t

Step 30

e top of the cake with some cocoa powder, then use the remaining frosting to pipe a border around the top and bottom edges. I used Ateco tip Finish off the cake with some chocolate covered espresso beans.Store

Step 31

he cake in an airtight container in the fridge prior to serving. Cake is best if eaten within 2-3 days.