Tiramisu Cake

Cake layers

1. Preheat the oven to 350°F. Butter and line two 9 inch round cake pans with parchment paper, lightly butter the parchment paper, then lightly dust the pans with flour.
2. Into a small bowl, lightly beat the eggs, ¼ cup of milk, and vanilla.
3. Sift the flour, baking powder, and salt into a large mixing bowl or the bowl of your stand mixer. Add the sugar, and mix just until combined.
4. Add the butter and remaining ¾ cup of milk to the mixing bowl, and beat on low just enough so the flour doesn't spray everywhere. Then increase the speed to medium and beat for 2 to 3 minutes. Scrape the sides of the bowl a few times during this process.
5. Add the mixture of eggs, milk, and vanilla in two or three batches, and beat for about 30 seconds after each addition. Scrape down the bowl each time.
6. Divide the batter evenly into the two pans and bang them gently on the countertop to spread out the batter and remove any bubbles.
7. Bake for about 30 minutes, rotating the pans in the oven at about 15 minutes, if needed, to ensure even baking. Start checking for doneness at about 25 minutes. The cakes will have colored slightly and a toothpick inserted into the center will come out clean.
8. Let the cake layers cool for 10 minutes and then unmold them carefully onto cooling racks for soaking and cooling.
9. Clean the mixing bowl and beaters now to have them ready when you make the filling and frosting.

Coffee syrup and soaking the cake layers

1. While the cakes are baking, make the soaking syrup. If using coffee, brew a strong 8 ounce cup of coffee, and then, in a small pot, gently boil the coffee until it has reduced by about half.
2. Remove about 1 tablespoon of coffee for use later in making the cream cheese buttercream.
3. In the same small pot, add the sugar, stirring occasionally, until the sugar has dissolved.
4. Remove from heat, and add the coffee liqueur.
5. To soak cake layers, put the cooling rack over a baking sheet or waxed paper. Use a silicone brush to drip about one quarter of the soaking syrup evenly across the bottom of a cake layer. Carefully flip the layer over. Use a serrated knife to remove a thin layer off the top to help the syrup soak. Repeat with the remaining syrup and second layer. Let cool to room temperature. Check out the post for more information.

Filling and frosting

1. In the bowl of a mixer, blend the cream cheese and butter until lightened.
2. Add 2 cups of confectioners sugar and sample for desired taste and consistency.
3. Add the coffee liqueur, reserved coffee, and vanilla and beat until well mixed. Check again for sweetness and consistency and add more confectioners sugar, if desired.

Assembly

1. Place one cake layer right side up on a cake stand or plate. Spread about 1 cup of coffee cream cheese frosting on top of this layer, and then sprinkle the chocolate or chocolate chips evenly.
2. Place the second cake layer on top of the first and use the remaining frosting to cover the cake.
3. Chill the cake in the refrigerator for at least three hours before serving.
4. Dust cake slices with cocoa or slice some chocolate into curls, if desired, right before serving.