For the Cake

Prepare Buttermilk Substitute:
In a small bowl, mix the milk with the lemon juice and set aside for 10 minutes.

Preheat the Oven & Prepare the Pan:
Butter a 22×32 cm baking dish and dust with cocoa powder. Preheat the oven to 160°C (320°F) fan-forced.

Sift Dry Ingredients:
In a separate bowl, sift together the flour and baking powder.

C

Cream the Butter & Sugar:
In a large bowl, beat the softened butter using a hand mixer for 1 minute until fluffy. Add the sugar and beat for another 2–3 minutes until creamy.

Incorporate the Eggs:
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

Flavoring:
Dissolve the instant coffee and baking soda in the cognac. Add to the batter and mix gently.

Combine Wet & Dry:
Reduce mixer speed. Alternate adding the flour mixture and milk in three batches, starting and ending with flour.

Bake:
Pour the batter into the prepared pan and bake in the center of the oven for about 25 minutes, or until the cake is golden and pulls away from the edges. Test for doneness with a knife—if it comes out clean, it’s ready.

Cool & Slice:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, cut the cake in half lengthwise, then slice each half horizontally to create 4 equal layers.

Prepare the Syrup:
While the coffee is hot, stir in the sugar and liqueur. Let the syrup cool completely before using.

For the Tiramisu Cream

Make the Base:
In a bowl, mix the mascarpone, icing sugar, vanilla, and liqueur. Taste and adjust the sweetness to your preference.

Whip & Fold:
Using a spatula, gently fold in the whipped cream until smooth and fully incorporated. Be careful not to overmix—aim for a light and velvety texture.

Assembly

Brush each cake layer generously with coffee syrup.

Spread a layer of tiramisu cream and sprinkle with chocolate. Repeat with all layers.

Chill for at least 4 hours before serving. Dust with cocoa powder just before serving.