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.
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 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
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 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, and espresso powder. 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
- 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
May I have the cake recipe pls
Of course! it is linked below in the notes.