Yes, you read that correctly. It is possible to make a tiramisu cake. Want to give it a try? Just follow Epicurious' every step carefully.

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Ingredients:
For the mascarpone filling
115 g mascarpone
55 g cream cheese at room temperature
For the cake
497 g all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
454 g unsalted butter at room temperature
600 g granulated sugar
1¼ teaspoons salt
6 eggs at room temperature
1 teaspoon vanilla extract
120 g buttermilk
85 g chocolate chips
For the coffee syrup
80 g espresso coffee
65 g sugar
1 pinch salt
Cocoa powder for dusting

Method:
1- First, in a small bowl, mix the mascarpone and cream cheese.
2- Place a rack in the middle of the oven and turn it on to 180ºC. Grease and flour a bundt cake pan.
3- Then, in a medium bowl, mix the flour, baking powder and baking soda.
4- Later, in the bowl of an electric mixer, mix the butter, on medium speed, until creamy. Add the granulated sugar and salt and continue to mix for four to six minutes. Then, add the eggs, one at a time, mixing well between each addition. Scrape the sides of the bowl whenever necessary. Add the vanilla and mix on minimum speed. Place 1/3 of the flour mixture and mix on minimum speed. Add half of the buttermilk and mix again. Then add the remaining flour and the rest of the buttermilk. Always mix on minimum after each addition.
5- With a spatula mix the dough. Remove about 1/2 cup (110 grams) of the dough and place it in the mascarpone mixture.
6- Pour one third of the dough into the prepared pan. Pour half of the mascarpone mixture over the dough and place the chocolate chips on top. Pour half of the remaining dough on top, repeat with the remaining mascarpone and chocolate chips and, finally, cover with the rest of the dough. Then, drag a knife through the dough, making a figure eight movement, around the entire cake once. Tap the pan twice on the counter to release the air bubbles.
7- Bake the cake for 65 to 80 minutes.
8- While the cake is in the oven, in a small saucepan, mix the coffee, sugar and salt. Then heat the mixture over medium heat for three to four minutes.
9- Transfer the cake to a rack and let it cool for 10 minutes. Remove the cake from the pan and let it cool for another 15 minutes.
10- With a brush, spread the coffee syrup on the cake, using all of the mixture. Let the cake cool completely. Wrap it in cling film and place in the refrigerator overnight.
11- Sprinkle the top of the cake with cocoa powder when serving.

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