Tiramisu Cake

This cake is the ultimate combination of coffee and chocolate. It starts with a layer of moist chocolate cake. On top we put a layer of espresso mascarpone cream. It all gets finished with a dusting of cocoa powder. This tiramisu cake is tiramisu meets chocolate cake in all the best ways.

Components of the Tiramisu Cake:

Chocolate Cake Layers: The base of this dessert is our favorite chocolate cake. We make the cake layer with buttermilk for an extra tender cake. We also add coffee to this which brings out the chocolate flavor. We made our ins a 9” cake round, but an 8” cake round can also be used. Keep in mind you will need a springform pan to assemble the cake.

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

Cocoa powder: Much like the classic tiramisu, this cake gets finished with a dusting of cocoa powder. We like dutch-processed cocoa powder, but any unsweetened cocoa powder will work.

Tiramisu 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. 

Print

Ingredients

Chocolate Cake:

• 3/4 cup all-purpose flour 90 g
• ½ cup unsweetened cocoa powder 60 g
• 1 cup granulated sugar 200 g
• 1 teaspoon baking soda 5 ml
• ½ teaspoon baking powder 2.5 ml
• ½ teaspoon salt 2.5 ml
• 1/4 cup oil 60 ml
• ½ cup buttermilk 120 ml
• 1 egg
• 1 teaspoon vanilla 5 ml
• ½ cup warm water 120 ml or hot coffee

Espresso Mascarpone Cream:

• 16 oz mascarpone
• 2 cups heavy cream 480 ml
• 1/3 cup granulated sugar 65 g
• ¼ teaspoon salt
• 1 tablespoon vanilla bean
• 2 tablespoon DeLallo instant espresso powder 30 ml
• 3 tablespoons freshly ground coffee grounds medium grind

Assembly

• 3 tablespoons cocoa powder

Instructions

Chocolate Cake:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a 9” springform pan with parchment paper and set aside.
• In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
• Add the oil, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined.
• Pour the batter into the lined springform pan.
• Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.
  

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
  
• Fold in the coffee grounds until just evenly combined

Assembly:

• Pour the cream over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight.
  
• Dust with cocoa powder and serve