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Serves
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Ingredients
Cake
  • 280 g self raising flour (10 ounces)
  • 280 g butter/margarine (10 ounces)
  • 275 g caster sugar (10 ounces)
  • 5 medium eggs at room temperature, whisked
  • 1 tsp vanilla essence
  • cup, strong espresso, cooled
  • cup, melted dark chocolate, cooled
  • 1 tbsp good quality dark cocoa powder
Frosting
  • 250 g mascarpone cheese
  • 170 g icing sugar
  • 4 tbsps strong espresso, cooled
  • Cocoa powder, for dusting
Tiramisu Bundt with Cappuccino Frosting Tiramisu Bundt with Cappuccino Frosting
Tiramisu Bundt with Cappuccino Frosting

I love tiramisu and decided on a cake version of this yummy dessert.  The cake has layers of normal cake, coffee cake and chocolate cake then is topped with a cappuccino style mascarpone frosting. This frosting tastes unreal (well if you like coffee it does)! 


This uses my Nana’s method of sponge cake which uses 2:1 ratio of flour/butter/sugar to eggs. To fill my bundt I used 10 ounces, which means I used 5 eggs. It makes a super fluffy sponge. 

Prep 1 minute
Total 1 minute
  • Grease and flour your bundt tin and heat the oven to 200℃
  • Cream together the butter with the sugar, whisk it until it becomes pale in colour and double in size.
  • Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little the flour in.
  • Whisk in the vanilla.
  • Start to sieve in the flour, do this in batches and try to do it from a height as my Nana always told me this makes it light. Fold it into the mix until all combined.
  • Remove a cup/100g of the cake mix into a bowl and stir in the coffee, it will look a little runny but is fine.
  • Remove another spoonful and mix with the melted chocolate and cocoa.
  • Split the normal batter into three. Layer the bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.
  • Place into the oven and bake for around 35-40 minutes, or until a skewer is removed clean. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.
  • Remove and carefully tip out onto a wire rack to cool.
  • For the frosting, whisk the mascarpone, espresso and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!


Notes: you can replace the flour with plain flour and add 2 tsp baking powder.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Tiramisu Bundt with Cappuccino Frosting

I love tiramisu and decided on a cake version of this yummy dessert.  The cake has layers of normal cake, coffee cake and chocolate cake then is topped with a cappuccino style mascarpone frosting. This frosting tastes unreal (well if you like coffee it does)! 


This uses my Nana’s method of sponge cake which uses 2:1 ratio of flour/butter/sugar to eggs. To fill my bundt I used 10 ounces, which means I used 5 eggs. It makes a super fluffy sponge. 

favorite
print
rate
Prep 1 minute
Total 1 minute
Serves
US | Metric
Ingredients
Cake
  • 280 g self raising flour (10 ounces)
  • 280 g butter/margarine (10 ounces)
  • 275 g caster sugar (10 ounces)
  • 5 medium eggs at room temperature, whisked
  • 1 tsp vanilla essence
  • cup, strong espresso, cooled
  • cup, melted dark chocolate, cooled
  • 1 tbsp good quality dark cocoa powder
Frosting
  • 250 g mascarpone cheese
  • 170 g icing sugar
  • 4 tbsps strong espresso, cooled
  • Cocoa powder, for dusting

  • Grease and flour your bundt tin and heat the oven to 200℃
  • Cream together the butter with the sugar, whisk it until it becomes pale in colour and double in size.
  • Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little the flour in.
  • Whisk in the vanilla.
  • Start to sieve in the flour, do this in batches and try to do it from a height as my Nana always told me this makes it light. Fold it into the mix until all combined.
  • Remove a cup/100g of the cake mix into a bowl and stir in the coffee, it will look a little runny but is fine.
  • Remove another spoonful and mix with the melted chocolate and cocoa.
  • Split the normal batter into three. Layer the bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.
  • Place into the oven and bake for around 35-40 minutes, or until a skewer is removed clean. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.
  • Remove and carefully tip out onto a wire rack to cool.
  • For the frosting, whisk the mascarpone, espresso and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!


Notes: you can replace the flour with plain flour and add 2 tsp baking powder.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com