Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream


 
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

It’s been a hot minute since I posted a chocolate tart, so I figured it was about time I fixed that. They are one of my favourite desserts to make - I’m not sure if that’s because pressing the graham cracker crust into the pan is super satisfying, or if it’s because I love how lovely and smooth they set up, or if it’s because I just love eating them so much. They are super simple to make, and can be customised any way you like to suit whatever flavour profile you are after - I love making a base tart (this but without the marshmallow is my go to) and topping it with fresh berries and cream for an easy summer twist!

I am a bit of a creature of habit when it comes to recipes - once I get a good base recipe, I tend to stick with it, and it makes its way into a whole bunch of recipes from there. Both the crust and the filling of this tart are snuck from other recipes of mine - the salted caramel dark chocolate ganache filling first made its debut in these doughnuts, then again in macarons, and I really wanted to see if it would work as a tart filling! Spoiler alert - it’s great, a little on the sweet side, but I balanced that nicely with a well salted chocolate crust, and a super creamy earl grey mascarpone whipped cream, which I was going to pipe all fancy, but went with my default french star tip instead.

I love flavouring whipped cream - you just have to warm it slightly, then add your flavour and let it steep, then strain it out, and chill the cream before whipping it up. I like to add mascarpoone to cream when I need it to be a little more stable - it gives it a lovely extra creamy texture, and holds its form much longer, so is also great if you need to make it ahead a little. The dark chocolate and the salted caramel in the filling go so beautifully with the earl grey in the cream, and it is all complimented perfectly by the slightly salty chocolate crust. This tart is great for feeding a crowd, as you really only need a teeny sliver of it - but I bet you catch yourself coming back for more. I had some for breakfast the other day and so can therefore confirm that it is great at any time of the day!

A few wee tips:

  • When you are making the ganache and mixing in the cream, make sure that you don’t blend on the surface. This aerates the mixture and will make loads and loads of tiny bubbles, which isn’t ideal. I like to mix the cream into the chocolate in a pyrex jug so that there is a little bit of depth so it’s easier to avoid blending on the surface!

  • You may have a teeny bit of ganache left - pour it into a small jar or something - it makes a lovely fridge treat! You can probably pour a bit more in if you like too - I was being careful!

  • If you don’t want to make the earl grey whipped cream, plain mascarpone whipped cream will do too - just skip the step where you infuse the cream, and use 320g cream.

  • The ganache needs time to set - I like to give it overnight if I can.

  • If you don’t want a chocolate crust on this, I have a great brown butter graham cracker crust here. You can use digestive biscuits too if you can’t find grahams!

  • Ideally, you want to add the whipped cream close ish to the time you are serving!

 

 

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream

- Makes one 9" tart, serves 10-12 people -

Chocolate Graham Cracker Crust
2 sleeves (290g) graham crackers or similar biscuit
1/4 cup (35 grams) cocoa powder
1 tsp vanilla bean paste
3 Tbsp Sugar
1/2 tsp salt
135g unsalted butter, melted

Dark Chocolate Salted Caramel Ganache Filling
270g dark chocolate, chopped (I used Guittard 72% wafers)
500g heavy cream
1 tsp vanilla bean paste or extract
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Earl Grey Mascarpone Whipped Cream
430g heavy cream
15g loose leaf earl grey tea
225g mascarpone, cold
1 tsp vanilla bean paste
50g powdered sugar, sifted
pinch of salt

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely. 

 

DARK CHOCOLATE SALTED CARAMEL GANACHE FILLING

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify.

Place the prepared tart shell (still in the removable bottom pan) onto a baking sheet, and pour the ganache into the tart shell, stopping just shy of the edges (you may have a little leftover - pour this into a small container and set up in the fridge for a little snack). Transfer to a flat shelf in the fridge and leave to chill until set, preferably overnight.

EARL GREY MASCARPONE WHIPPED CREAM

Place the heavy cream in a small saucepan. Bring to just shy of a simmer, then remove from the heat and add the loose leaf tea, stirring to combine. Cover, and allow to steep for 15 minutes, then strain the tea from the cream, pressing down with the back of a spoon to get as much flavour out as possible.

Measure the strained cream and top up to 320g if needed, then transfer to a small airtight container and place in the fridge until cooled completely.

Place the cold mascarpone in the bowl of a stand mixer fitted with the whisk attachment, and mix briefly to break up and soften. Add the chilled earl grey cream, vanilla bean paste, powdered sugar, and salt, and whip until stiff peaks form. Be careful not to overwhip.

Transfer to a piping bag fitted with a large french star tip.

ASSEMBLY

Remove the chilled tart from the fridge. Pipe blobs of earl grey cream over the surface of the tart.

To serve, cut using a sharp knife which has been run under hot water and then dried. Wipe between cuts.

Store leftovers in the fridge.

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting


 
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

I spent a while to think about something fun or witty to say here, but all I can think of is how hot it is here, how I have a ridiculous amount of things to do (don't we all - I hate people who complain about how busy they are but just let me for one quick sec), and how i'm happy and also sad that bunny, our perfect wee foster cat has potentially found her forever home! I am so happy for her - the people adopting her couldn't be more perfect, but i'm also not so secretly gutted to be saying goodbye to her. She came to us as a scared little nugget who wouldn't leave her bed in her socialisation crate for two weeks, and over the last three months, with a load of hard work, has transformed into the most perfect little weirdo! I don't think saying goodbye will ever get easier, but i'm going to stop talking about it now because it's making the computer screen a bit blurry. 

Something that is fun and maybe witty though - these rhubarb sticky buns! Cinnamon buns / morning buns / sticky buns / scrolls / whatever you like to call them, are my favourite type of bread to make. I love how versatile the dough is (I use my fave brioche dough, which can be used for doughnuts, babka, burger buns etc), how you can fill them with anything you like, and also how it's totally acceptable to load them up with icing.  

I figured I might as well make the most of rhubarb season still being in full swing, so I made a batch of brioche dough, spiked with a little vanilla bean paste (more on that later), then filled it with a super simple rhubarb vanilla bean compote. Once they had rested for their second proof and been baked off, I finished them with a vanilla bean mascarpone frosting, which I deliberately left on the slightly less sweet side to really let the rhubarb shine through.  These are probably some of the best buns i've made - they rival the chelsea buns which are possibly my forever faves. The rhubarb is tart, the brioche fluffy, and mascarpone should be put on / in everything forever and ever. 

These buns had a triple dose of vanilla bean paste in them - in the dough, the filling and the frosting. I used my very fave vanilla from an amazing New Zealand company called Heilala Vanilla. Not only are they a NZ company run by the most incredible people breaking into the international market, but they have a very special story, one which makes me very proud to use their product, and super excited to share with you guys! 

Tonga, which is a country in the South Pacific made up of a chain of small islands, was hit insanely hard by a cyclone in 2002, greatly damaging their economy and infrastructure. The Ross Family planted a small vanilla plantation as an aid project - a way to inject some money and employment back into the community. Since their first harvest, with the growth of the use of vanilla in commercial and home kitchens, they have gone on to partner with growers all over Tonga, injecting money back into the Tongan economy, specifically in relation to providing women with jobs, and providing kitchens all over the world with responsibly sourced, organically grown Vanilla. You can read more about their story here.

Their story is special, but the Vanilla is also INSANE. I use it in almost everything I make (it gets used a bit like salt - goes in everything), and I can't recommend it enough. If you would like to try it, you can purchase on Amazon, or we are giving away four sets of a year's supply of vanilla (12 jars) - two here on the blog, and two over on Instagram!

All you have to do is make sure you are subscribed to my mailing list (the wee box on the side!), and then leave a comment letting me know what your favourite thing to make with vanilla is! Competition is open until 8pm on the 29th July, 2018, and is open to US residents only. Oh, and make these buns. Because they are bomb. 

A few wee tips:

  • Prepare the rhubarb compote ahead of time, or before you start to make the dough, so that it has time to cool before you spread.

  • Want to make these for breakfast? The first proof can be done overnight in the fridge!

  • I deliberately left the frosting a little on the not so sweet side - feel free to adjust if you think it needs a little more icing sugar.

  • The brioche dough may feel hard to roll out at first. If you find it is springing back on you, give it 5 minutes to relax before rolling. The rolling and cutting process will feel sloppy and look messy, but once the buns are in their baking tray you can nudge them back into shape a little. They also look much better once they have risen / baked - promise!

  • These don't have to be made with rhubarb - any type of quick jam in the filling will work! You may just need to bear in mind that the sugar in the frosting may need adjusting.

  • The weight for the rhubarb is the weight of the chopped rhubarb - so you need 750g prepared.

 

 

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting

- Makes about 12 -

Rhubarb Quick Jam
750g Rhubarb (chopped weight), trimmed and chopped into approx 2" pieces
375g granulated sugar
Pinch Salt
1 tsp Vanilla Bean Paste
 

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
1 cup (240ml) whole milk, lukewarm
4 Tbsp sugar
3 3/4 cups (565g) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Vanilla Bean Mascarpone Frosting
225g Mascarpone
225g cream cheese, at room temperature
1 tsp vanilla bean paste
100g Powdered sugar, sifted

 

- PROCESS -

RHUBARB QUICK JAM

Combine the rhubarb, sugar, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until the mixture comes to the boil. Reduce the heat slightly, and cook for a further 10-15 minutes, stirring often, until thick and jammy. Remove from the heat and allow to cool before stirring in the vanilla bean paste. Set aside to cool completely. Store in a jar in the fridge until ready to use.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. 

ASSEMBLY AND BAKING

Lightly grease a 9" x 13" baking dish or pan. Turn the brioche dough out onto a lightly floured surface, and pat into a rectangle. Roll out to a 24" x 18" rectangle, using a bench scraper to help keep the edges square. 

Spread the rhubarb quick jam evenly over the surface of the dough, and, starting with a short end, roll the dough up into a tight sausage. Cut the sausage into 2" lengths (I find cutting the whole thing in half, then each half into two, and then each quarter section into 3 works best). If your sausage is not 24" long (lol), measure the length first before you cut, and divide the length by 12 so your pieces are even. 

Arrange each bun in your prepared baking dish. Cover with plastic wrap and leave to rise in a warm spot for 45 min to an hour, or  until they have gone puffy, and when lightly poked, your finger leaves a slight indentation that bounces back. This second proving time will depend on the weather - it will go much quicker in warmer climates.

Toward the end of the second proof, preheat the oven to 350˚f / 180˚c. 

Remove the plastic wrap, and bake the buns for 35-45 minutes, or until golden brown (finished internal temp of 200˚f). If you think they are browning too quickly, tent with foil after 20 minutes. While the buns are baking, make the vanilla bean mascarpone frosting. 

Remove the buns from the oven, and allow to cool for 15 min before frosting generously with the frosting.

VANILLA BEAN MASCARPONE FROSTING

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and fluffy. Taste and adjust sugar content if necessary.

Spread generously over the buns. Serve immediately.

Store leftovers in an airtight container. Briefly rewarm before eating.

Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

Thank you so much to Heilala Vanilla for providing me with the vanilla for this post and the giveaway! 

Tiramisu Sheet Cake


 
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu

Hiiii! We have popped up to Hudson for a long weekend, which is the best thing ever. I don't like driving in the city / America in general unless I really have to - It's on the wrong side of the road for my little brain, and I find it all a bit stressful, so it's so nice having Mum here and being able to sneak away for a little bit! 

I am just popping in quickly to share this recipe for Tiramisu Sheet Cake! Jase (Jase, hurry up and get your blog going!), whipped it up the first day we baked together, when we made these Creme egg macs. We were going to make lunch, but ended up making this sheet cake, which resulted in a delicious yet horrific sugar coma for the both of us. 

This was my first sheet cake, and it definitely won't be my last! I've been wanting to make one for a while now after seeing all the beautiful ones Adriana makes. I'm also dying to make a 'snack cake' because I think that calling a cake a 'snack cake' just because it's square is the most hilarious thing ever.

We kept this one pretty simple - started with my fave vanilla cake from the Ovenly cookbook, adapted slightly to fit in a 9"x13" dish, then just soaked it with strong coffee as soon as it came out, then once cool, loaded it up with a lush mascarpone frosting and dusted it with cooca. It was the perfect afternoon pick-me-up - so good that I had to ditch all the leftovers and leave with Jase because I certainly couldn't be trusted around them. Sheet Cakes for the Win. 

This recipe is part of a super fun coffee blog collab, organised by the lovely Nate of Terminatetor Kitchen. You can check out all the other blogger's recipes in the links at the end of this post, or follow along on IG with the hashtag #VirtualCoffeeParty2018.

A few wee tips:

  • We didn't use enough coffee the first time around! I would recommend using approx a cup, maybe even a little more if you are super into coffee. It feels like all you are doing is making the cake really yuck and soggy, but I promise it is soaking in and becoming super yum! You can see in one of the side on photos - nowhere near enough of the coffee soaked in, so it definitely needs to be increased (i've included the increased amount in the recipe)

  • If you wanted to make this boozy, you could absolutely add a little alcohol to the coffee soak.

  • The Mascarpone frosting will seem like a huge amount, but it all spreads out nicely - the cake needs more than it looks to be nicely covered!

  • We actually flipped the cake upside down out of the tin, and soaked and frosted the bottom, so that we had a perfectly smooth surface to work with. You don't have to do this, but it worked well for us!

  • I use this pan for so many things - I love it so much, because it is super sturdy and the sides are perfectly straight.

 

 

Tiramisu Sheet Cake

- Makes one 9"x13" cake - serves approx 12 -

Cake Recipe adapted from Ovenly

Vanilla Sheet Cake
375g (3 cups) cake flour (To make this, replace 2 Tbsp of each cup of flour with corn starch)
1 1/2 Tbsp (18g) Baking powder
1 tsp salt
1 1/8 cups (270ml) heavy cream, at room temperature
3/4 (180ml) greek yoghurt
1 1/2 tbsp vanilla bean paste
375g (1 1/2 cup plus 2 Tbsp) Sugar
3 sticks (340g) butter, at room temperature
5 large eggs, at room temperature

Coffee Soak
1 1/4 cups strongly brewed coffee, cool

Mascarpone Frosting
Three 225g (8oz) containers (675g total), mascarpone
170g cream cheese, at room temperature
1/2 tsp salt
1 tsp vanilla bean paste
80g (1/2 cup plus 2 Tbsp) powdered sugar, sifted

Cocoa powder to dust

 

- PROCESS -

VANILLA CAKE
 

Preheat oven to 350f/180c. Grease and line a 9"x13 rectangular baking tin.

In a large bowl, sift together the cake flour, baking powder and salt. In a second bowl, combine the cream, yoghurt and vanilla paste. 

In the bowl of a stand mixer fitted with the paddle attachment (if you have the attachment with the blade it is great for this) or using an electric hand mixer, beat the butter and sugar on high for 5 minutes until pale, light and fluffy. Add the eggs one at a time, scraping the bowl down well after each addition. 

Turn the mixer off, and add a third of the flour mixture. Mix until just combined, then add half of the yoghurt/cream mixture. Mix on low. Add the second third of the flour mixture, followed by the remaining liquid, and finishing with the rest of the flour. Mix on low until just incorporated. Take care not to overmix. 

Scrape the batter into the prepared tin. Bake for 40-45 minutes, or until a skewer comes out clean and the cake is golden brown.

Cool 20 minutes in the pan, then turn out upside down onto a baking rack. Poke lots of holes in the cake using a toothpick or skewer, then liberally brush the coffee over the cake, until you have used it all. Allow to cool completely.

FROSTING AND ASSEMBLY


Place the mascarpone, cream cheese, salt and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until well combined and creamy. Add the powdered sugar and mix well to incorporate.

Spread the frosting thickly onto the cake, using an offset spatula to create swoops in the frosting. Dust with cocoa powder. 

Store leftovers in an airtight container in the fridge.

 

Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu