You can have your cake and your tiramisù, too! This two-toned cake perfectly blends vanilla batter with a deep, rich, chocolaty espresso batter in complete harmony.All that’s left after baking is a topping of creamy mascarpone and a dusting of cocoa, and you have all the elements of this beloved dessert, down to the scalloped ladyfinger-like edges courtesy of the charlotte cake pan.Tiramisù Cake Print Recipe Pin Recipe Makes 1 (6-cup) cake Ingredients  2/3 cup (150 grams) unsalted butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1¼ cups (156 grams) all-purpose flour1¼ teaspoons (6.25 grams) baking powder3/4 teaspoon (2.25 grams) kosher salt1/3 cup (80 grams) whole Greek yogurt, room temperature1 tablespoon (15 grams) whole milk1 ounce (28 grams) bittersweet chocolate, melted and cooled slightly1 tablespoon (4 grams) instant espresso powderWhipped Mascarpone (recipe follows)Unsweetened cocoa powder, for sifting InstructionsPreheat oven to 350°F (180°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Add eggs, one at a time, beating well after each addition.Beat in vanilla.In

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