Tiramisu chocolate cake. Trade your standard tiramisu for a beautiful fusion cake. Layers of rich and moist chocolate cake, luscious tiramisu filling, and espresso soaked lady finger biscuits make this dessert perfect for your next special occasion. It not only looks stunning but also brings together two classics to create the most amazing sweet treat. Give it the classic tiramisu effect with a light dusting with cocoa powder.
Why I Love This Cake
We absolutely love the classic tiramisu and the decadent chocolate cake, but have you ever tried them together as a fusion dessert? It’s always been one of my favorite ways to enjoy two of my timeless obsessions. The basic chocolate cake simply topped with ladyfinger biscuits and tiramisu filling - what’s not to love about it?
It’s the dream cake for every special occasion in your life. As I mentioned, the base layer is the chocolate cake. Soak biscuits in espresso and place them on the cake adding another level of texture and decadence. The third layer is the tiramisu filling with mascarpone as the main ingredient. The final cocoa powder dusting makes it as pretty as its classic version.
Key Ingredients In Tiramisu Chocolate Cake
- Ladyfinger biscuits - Soaked in espresso, they are moist and delicious.
- Mascarpone - The key ingredient of classic tiramisu.
- Cocoa powder - It’s used two ways, both in the chocolate cake and for dusting.
- Flour - For the chocolate cake.
- Hot coffee - Key element of the chocolate cake.
- Espresso - To dip the lady finger biscuits, but you can replace with regular coffee.
How To Make Tiramisu Cake
Make chocolate cake - Simply combine together the basic chocolate cake ingredients like flour, cocoa powder, baking soda, baking powder and eggs. The secret ingredient in this recipe is hot coffee, it makes the cake rich with a subtle coffee flavor. Let this cake cool completely before topping with the next layer.
Tiramisu layer - The second layer is pretty straightforward with coffee soaked ladyfingers. Start with whipping cream and sugar to make the third layer. Add a little vanilla extract as well. Finish off with cocoa powder.
Ingredients
Chocolate cake (first layer):
- ▢ 1 ¼ cups all purpose (plain) flour
- ▢ ½ cup cocoa powder
- ▢ ¾ cup granulated caster sugar
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ A pinch of salt
- ▢ 2 eggs at room temperature
- ▢ ¼ cup oil
- ▢ ½ cup buttermilk
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ cup hot coffee
Second layer:
- ▢ 8 sponge lady finger biscuits
- ▢ 1 cup espresso or regular coffee
Tiramisu (third layer):
- ▢ 1 ½ cup fresh thickened heavy cream
- ▢ ⅓ cup powdered icing sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 250 g mascarpone at room temperature
For dusting:
- ▢ 2 tablespoons cocoa powder
Instructions
Chocolate cake (first layer):
- Preheat oven to 180 C or 350 F. Grease and line a 22 cm (9”) cake tin with baking paper.
- Sift flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl.
- In another bowl, combine together eggs, oil, buttermilk and vanilla extract.
- Add flour mixture. Mix until just combined.
- Add coffee. Fold in gently.
- Transfer batter to cake tin. Bake for about 25-30 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool for about 10 minutes before turning on to a wire rack to cool completely.
Tiramisu layer:
- Beat cream, sugar and vanilla extract for about 4-5 minutes or until stiff peaks form.
- Add mascarpone. Fold in gently.
Assemble:
- Place cake in a 22 cm springform cake tin.
- Top with lady finger biscuits dipped in espresso or coffee.
- Add tiramisu layer on top. Refrigerate for at least 4 hours or until the cake layers are set.
- Dust with cocoa powder.
- Remove from the springform cake tin carefully. Slice and serve.
Video
Nutrition
Like this tiramisu chocolate cake recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube .
Check out tiramisu inspired cake recipes:
- Rasmalai Tiramisu
- Tiramisu Affogato
- Lemon Tiramisu
Ingredients
Chocolate cake (first layer):
- ▢ 1 ¼ cups all purpose (plain) flour
- ▢ ½ cup cocoa powder
- ▢ ¾ cup granulated caster sugar
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ A pinch of salt
- ▢ 2 eggs at room temperature
- ▢ ¼ cup oil
- ▢ ½ cup buttermilk
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ cup hot coffee
Second layer:
- ▢ 8 sponge lady finger biscuits
- ▢ 1 cup espresso or regular coffee
Tiramisu (third layer):
- ▢ 1 ½ cup fresh thickened heavy cream
- ▢ ⅓ cup powdered icing sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 250 g mascarpone at room temperature
For dusting:
- ▢ 2 tablespoons cocoa powder
Instructions
Chocolate cake (first layer):
- Preheat oven to 180 C or 350 F. Grease and line a 22 cm (9”) cake tin with baking paper.
- Sift flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl.
- In another bowl, combine together eggs, oil, buttermilk and vanilla extract.
- Add flour mixture. Mix until just combined.
- Add coffee. Fold in gently.
- Transfer batter to cake tin. Bake for about 25-30 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool for about 10 minutes before turning on to a wire rack to cool completely.
Tiramisu layer:
- Beat cream, sugar and vanilla extract for about 4-5 minutes or until stiff peaks form.
- Add mascarpone. Fold in gently.
Assemble:
- Place cake in a 22 cm springform cake tin.
- Top with lady finger biscuits dipped in espresso or coffee.
- Add tiramisu layer on top. Refrigerate for at least 4 hours or until the cake layers are set.
- Dust with cocoa powder.
- Remove from the springform cake tin carefully. Slice and serve.
