Description
This Tiramisu Chocolate Layer Cake is a decadent fusion of rich chocolate cake layers soaked in a coffee milk mixture, layered with smooth espresso mascarpone cream, and topped with a luscious dark chocolate ganache. Inspired by the classic Italian dessert tiramisu, this cake offers a perfect balance of deep coffee flavor, creamy texture, and intense chocolate indulgence, making it an unforgettable dessert for special occasions.
Ingredients
Scale
For the Chocolate Cake
- 1 ¾ cups plain flour
- 2 tsp baking soda
- 2 tsp baking powder
- Pinch of salt
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 cup boiling water
- 2 tsp instant coffee
- 1 tbsp vanilla bean paste
- 2 eggs
- ¾ cup cocoa powder
- 1 cup caster sugar
- ¾ cup brown sugar
For the Coffee Milk Soak
- 1 ½ cups milk
- 1 cup caster sugar
- 2 tsp instant coffee powder
For the Chocolate Ganache
- 325g dark chocolate
- 1 ¼ cups thickened cream
For the Espresso Mascarpone Cream
- 3 tsp vanilla bean paste
- 60ml cooled brewed coffee
- 250g mascarpone
- 500ml thickened cream
- ½ cup icing sugar
To Decorate
- Cocoa powder (optional, for dusting)
Instructions
- Prepare the Chocolate Cake batter: In a large mixing bowl, sift together the plain flour, baking soda, baking powder, cocoa powder, and salt. In another bowl, whisk together eggs, caster sugar, brown sugar, vegetable oil, buttermilk, and vanilla bean paste until well combined. Dissolve the instant coffee in boiling water, then slowly incorporate it into the wet ingredients. Gradually mix in the dry ingredients to form a smooth batter.
- Bake the Chocolate Cake: Preheat the oven to 175°C (350°F). Grease and line your baking pans (typically two 8-inch round pans). Pour the batter evenly into the pans. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Allow cakes to cool completely on wire racks.
- Prepare the Coffee Milk Soak: In a saucepan, combine milk, caster sugar, and instant coffee powder. Heat gently while stirring until sugar dissolves completely. Remove from heat and let the mixture cool to room temperature.
- Make the Espresso Mascarpone Cream: In a mixing bowl, beat the thickened cream until soft peaks form. In a separate bowl, mix mascarpone, vanilla bean paste, cooled brewed coffee, and icing sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined and creamy.
- Prepare the Chocolate Ganache: Chop the dark chocolate into small pieces. In a saucepan, heat the thickened cream until just simmering. Pour the hot cream over the chocolate and let it sit for a minute. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly but remain pourable.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Generously brush the top with the cooled coffee milk soak to moisten the cake. Spread a thick layer of espresso mascarpone cream evenly over the soaked cake. Repeat with the second cake layer, soaking it thoroughly and topping with mascarpone cream. Smooth the top and sides with remaining cream if desired.
- Apply the Ganache: Pour the slightly cooled chocolate ganache over the assembled cake, allowing it to drip down the sides for an elegant finish. Use a spatula if needed to spread ganache evenly over the top and sides.
- Chill and Decorate: Refrigerate the cake for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder if desired for an authentic tiramisu touch.
Notes
- Ensure the milk soak is completely cooled before brushing on the cake to avoid melting the mascarpone cream.
- The cake layers can be baked a day in advance and wrapped tightly to keep fresh.
- Use good quality dark chocolate (70% cacao recommended) for the ganache for the best flavor.
- Adjust the amount of instant coffee to suit your taste preference for coffee intensity.
- This cake is best served chilled and kept refrigerated due to the mascarpone cream.
Keywords: Tiramisu cake, Chocolate layer cake, Coffee chocolate cake, Mascarpone dessert, Italian dessert, Chocolate ganache cake