Chocolate Tiramisu Cake
A decadent twist on the classic tiramisu, featuring rich chocolate layers and velvety mascarpone filling.
Ingredients
For the Chocolate Cake
- 1 cup Unsweetened Cocoa Powder Choose a Dutch-processed variety for deep flavor.
- 2 cups All-Purpose Flour Use fresh flour for better rising.
- 1.5 teaspoons Baking Powder Provides lift to the cake.
- 1 teaspoon Baking Soda Works with baking powder for rise.
- 1 teaspoon Salt Enhances flavors.
- 2 cups Granulated Sugar Balances cocoa's bitterness.
- 3 large Eggs, room temperature Helps with cake structure.
- 1 cup Buttermilk, room temperature Adds moisture.
- 0.5 cup Vegetable Oil Keeps the cake moist.
- 2 teaspoons Vanilla Extract For warmth.
For the Coffee Mixture
- 1 cup Strong Brewed Coffee Use espresso or strong coffee.
- 3 tablespoons Coffee Liquor (optional) Enhances the coffee flavor.
For the Mascarpone Filling
- 2 cups Mascarpone Cheese Use high quality for best results.
- 1 cup Heavy Cream, room temperature Whips beautifully.
- 1 cup Powdered Sugar Sweetens without graininess.
- 1 teaspoon Vanilla Extract Enhances the filling's flavor.
Instructions
Prepare the Chocolate Cake
- Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine sugar, eggs, buttermilk, vegetable oil, and vanilla. Beat until frothy.
- Gradually mix the dry ingredients into the wet ingredients, pouring in hot water until you achieve a smooth batter.
- Divide the batter among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Coffee Mixture
- In a small bowl, mix together brewed coffee and coffee liquor (if using). Set aside to cool.
Prepare the Mascarpone Filling
- In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add in powdered sugar and whip until stiff peaks are reached.
- In another bowl, gently mix the mascarpone cheese until smooth. Fold in the whipped cream until well combined.
Assemble the Cake
- Place one cake layer on a serving platter. Drizzle with the coffee mixture until soaked.
- Spread a generous layer of mascarpone filling on top. Repeat with the second layer.
- Place the final chocolate cake layer on top, soaking it with the coffee mixture. Use any remaining filling to frost the sides and top.
- Refrigerate for at least 4 hours (or overnight) to let flavors meld and textures set.
Notes
Visual cues: the cake should be springy to the touch when done. Avoid overbaking to prevent a dry cake. Always measure flour properly.