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Chocolate Cake with Espresso Filling

October 29, 2024 by Maddie & Jules

Jump to Recipe Print Recipe

This chocolate cake with tiramisu filling and chocolate espresso ganache is a tiramisu lover’s dream. There are three layers of tender chocolate cake and in between each layer of chocolate cake is a tiramisu filling. The entire cake gets coated in an espresso chocolate ganache. The cake is truly the ultimate combination of chocolate and coffee.

chocolate cake with espresso filling

Components of the Chocolate Espresso Cake:

Chocolate Cake Layers: The base of this dessert is a moist chocolate cake. The cake layers are made with buttermilk for an extra tender cake. We also add coffee to this which brings out the chocolate flavor. They are made in 8” cake rounds but 9” cake rounds can also be used.

Tiramisu Layer: The top layer is a creamy mascarpone blend, lightened with whipped cream and subtly flavored with vanilla bean and espresso.  For the espresso powder, we use DeLallo instant espresso powder.  This layer mimics the delicious mascarpone filling of traditional tiramisu, adding a creamy contrast to the dark chocolate cake.

Chocolate Ganache Icing: To make the ganache icing, we heat heavy cream and sugar on the stove in a saucepan. After the sugar is dissolved, it gets poured over the chocolate and butter. Then we add salt and vanilla. Let the mixture cool until it is an icing consistency. 

chocolate cake with espresso filling

Chocolate Espresso Cake FAQs:

Q: Can I use regular cocoa powder instead of Dutch-process cocoa?

A: Yes, you can use regular cocoa powder if you don’t have Dutch-process on hand. However, Dutch-process cocoa has a smoother, more intense chocolate flavor, which complements the espresso in this recipe.

Q: Is there a substitute for mascarpone cheese?

A: If you can’t find mascarpone, you can substitute it with a mixture of cream cheese and heavy cream. But we find that mascarpone produces the best results. It is usually within the speciality cheese section at most grocery stores and is very worth it.

Q: How should I store the cake?

A: This cake must be stored in the refrigerator. It will stay fresh for up to 4 days. For longer storage, you can freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap and before freezing.

Q: Is there a way to add a little alcohol in this recipe like a classic tiramisu?

A: The recipe doesn’t include alcohol, but if you want to incorporate a traditional tiramisu element like coffee liqueur, you can add a splash to the mascarpone layer..

Q: Can I make the espresso cream layer ahead of time?

A: Yes, you can prepare the espresso cream a day in advance. Just store it in the refrigerator in an airtight container. Give it a quick whisk before spreading it over the brownies to ensure it’s smooth and fluffy.

Q: How do I know when the cake is done baking?

A: The cake is done when the top is slightly puffy in the middle and springs back to the touch. A toothpick test will also work here but there may be a few very small crumbs attached. 

chocolate cake with espresso filling

chocolate cake with espresso filling
Print

Chocolate Cake with Espresso Filling

Prep Time 2 hours hours 30 minutes minutes
Cook Time 40 minutes minutes
Cooling 30 minutes minutes
Total Time 3 hours hours 40 minutes minutes
Servings 12

Ingredients

  • 3 8" layers of chocolate cake recipe linked below

Espresso Chocolate Ganache:

  • 8 ounces dark chocolate 70% cocoa
  • 6 tablespoons butter 85 g
  • 2 teaspoons vanilla 10 ml
  • 1 ¼ cup sugar 250 g
  • 1 ¼ cup heavy cream 300 ml
  • 2 tablespoons DeLallo instant espresso powder 30 ml
  • Pinch of salt

Espresso Mascarpone Cream:

  • 8 oz mascarpone
  • 1 cup heavy cream 240 ml
  • ¼ cup granulated sugar 50 g
  • ¼ teaspoon salt
  • 1 tablespoon vanilla bean
  • 1 tablespoon DeLallo instant espresso powder 30 ml
  • 3 tablespoons freshly ground coffee grounds fine-medium grind

Instructions

Espresso Chocolate Ganache:

  • Cut the butter into 6 pieces. The butter should be cold and each piece should be about 1 tablespoon. Set into a medium bowl
  • Chop the chocolate into small pieces and add into the bowl with the butter along with the salt and vanilla. Set aside
  • In a small saucepan over medium heat, heat cream and sugar until hot but just before boiling
  • Once the cream is heated, mix in the espresso powder
  • Pour the heated cream mixture over the chocolate, butter, salt, and vanilla. Let sit for 1 minute then mix until incorporated
  • Set in the fridge, stirring every 15-20 minutes until cooled but not hard. The icing should be a spreadable consistency

Espresso Cream:

  • In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
  • Add the sugar, salt, vanilla bean paste, espresso powder, and espresso grounds. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form

Assembly:

  • Prepare the Layers: Level the tops of the cooled cakes with a serrated knife to create even layers.
  • Place the first cake layer on a serving plate or cake stand. Pipe a border around the edge so there is about ¼ inch thick border of chocolate ganache icing around the whole cake layer (this will keep in the mascarpone). This can be done with a ziploc filled with ganache that one of the corners has been snipped from
    chocolate cake with espresso filling
  • Top with a generous layer of the mascarpone cream and repeat one more time. Top with the third cake layer.
  • Coat the entire cake in the remaining ganache icing

Notes

Chocolate Cake Layers Recipe
chocolate cake with espresso filling

Related posts:

  1. Bakery Style Crumble
  2. Layered Carrot Cake
  3. Tiramisu Brownies
  4. Cookies & Cream Cheesecake Bars

Filed Under: Uncategorized

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Reader Interactions

Comments

  1. Shamistha

    October 29, 2024 at 2:39 pm

    May I have the cake recipe pls

    • Maddie & Jules

      October 29, 2024 at 4:09 pm

      Of course! it is linked below in the notes.

    • Ellen Irlam

      November 5, 2024 at 7:38 pm

      5 stars
      Looks delicious but I also can’t see any links to the actual cake recipe?! Don’t tease us like this! 😂

  2. Amy

    October 30, 2024 at 8:45 pm

    So where do you add the ground coffee??..thx

  3. Jaski

    October 31, 2024 at 10:49 am

    is it possible to have the recipe in grams?

  4. Brian

    November 3, 2024 at 3:20 pm

    I’ve made only the cake layers three times. I’m using a Nordic Wares Naturals 9″ aluminum cake pan. I’ve calibrated my oven. I’ve baked this cake starting from 70 to 90 degree batter (after adding the hot coffee) and baked them anywhere from 35 to 40 minutes. I’m pulling the cakes when a toothpick comes out clean and internal temp of the finished cake registers around 210 degrees. The cakes keep deflating just slightly in the center once they come out of the oven. After the cakes cool, they’re perfectly fluffy on the outside but slightly dense and deflated (yet cooked) in the middle. I would love to nail this recipe because it tastes absolutely delicious, but it doesn’t look good and it’s too dense in the middle. What do you think I might be doing wrong? Thanks so much.

    • Maddie & Jules

      January 31, 2025 at 9:04 pm

      Hi – that is surprising. They may need to cook a little longer in the middle. They don’t have a dome, but should not be dense inside.

  5. Deborah

    November 8, 2024 at 8:13 pm

    Hi, thank you for sharing this recipe. Question: the cake recipe (The Bear Chocolate Cake) says to use 3 greased and floured 9″ round cake pans. But the cake I want to make (Chocolate Cake with Expresso Filling) recipe says under the Ingredients to use 3 8″ layers of chocolate cake recipe linked. Should the cake portion be made with 8″ or 9″ pans. Thank you.

  6. Mary Baro

    November 9, 2024 at 7:58 pm

    Where do you use the 3T coffee grounds called for in the espresso mascarpone cream ingredients?

    • Maddie & Jules

      November 25, 2024 at 5:04 am

      Hi – thank you for mentioning this. We add them in at the end when we make the cream. The recipe should now reflect this 🙂

  7. Samia

    November 21, 2024 at 4:56 pm

    Hey-this recipe sounds like a dream , wanted to ask can I swap double cream for whipping cream ?

    • Maddie & Jules

      November 25, 2024 at 5:03 am

      Yes! That will work great. Happy baking

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