This Tiramisu Chocolate Cake is a simple and delicious treat that combines the richness of chocolate with the classic flavors of tiramisu. With just 20 minutes of active preparation, it features a moist chocolate cake soaked in coffee, layered with light mascarpone whipped cream, and topped with a dusting of cocoa powder. Perfect for any gathering!
Elements of This Tiramisu Chocolate Cake
This cake has four main components:
- Chocolate Cake: A moist and chocolatey cake baked in a 9×9-inch pan, trimmed to perfection.
- Strong Coffee: Essential for that classic tiramisu flavor, brushed onto the cake after trimming.
- Mascarpone Whipped Cream: Made with heavy cream, sugar, vanilla, and mascarpone cheese for a light, creamy layer.
- Cocoa Powder: A generous dusting right before serving for that finishing touch.
Easy Tiramisu Chocolate Cake
Ingredients
**Chocolate Cake:**
- 1 1/3 cups all-purpose flour 175g
- 1 cup granulated sugar 210g
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup vegetable oil 100g
- 2/3 cup buttermilk 160g – make your own with 2/3 cup milk and 2 tsp vinegar or lemon juice
- 1 tsp instant coffee
- 1/3 cup boiling water 80g
- 1/3 cup cocoa powder ideally Dutch-processed (35g)
**Mascarpone Whipped Cream:**
- 2 cups heavy whipping cream chilled (480g)
- 1/3 cup granulated sugar 75g
- 1/2 tsp vanilla extract
- 6 oz good quality mascarpone cheese slightly cooler than room temperature
**Assembly:**
- 1/4 cup strong coffee or espresso 80g – you won’t use all
- 2 tbsp cocoa powder for dusting
Instructions
**Chocolate Cake:**
- Preheat your oven to 350°F and prepare a 9×9-inch cake pan with parchment paper and butter/oil.
- If making your own buttermilk, mix 2/3 cup milk with 2 tsp vinegar or lemon juice, stir, and set aside.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Sift to remove any lumps.
- Add the egg, vegetable oil, and buttermilk. Whisk until combined.
- In a smaller bowl, mix the boiling water with cocoa powder and instant coffee until smooth and shiny.
- Add the cocoa mixture to the batter and gently fold until combined.
- Pour the batter into the prepared pan.
- Bake for about 23-25 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for at least 20 minutes.
**Mascarpone Whipped Cream:**
- Whisk the chilled heavy cream, sugar, and vanilla in a bowl until it thickens (do not overmix).
- Add the mascarpone cheese in two additions and mix on low speed until combined. The mixture should be thick and fluffy. Avoid overmixing to prevent graininess.
**Assembly:**
- Once the cake has cooled, carefully remove it from the pan and trim off the crust.
- Clean the pan and line it with two sheets of parchment paper, leaving the edges overhanging.
- Transfer the cake back into the pan, with the trimmed side up.
- Use a pastry brush to generously brush the strong coffee or espresso over the cake.
- Spread the mascarpone whipped cream evenly over the cake.
- Refrigerate for about 6 hours, or ideally overnight, to set.
- Once set, carefully lift the cake out of the pan using the parchment paper edges and place it on a serving board.
- Dust the top with cocoa powder using a sifter.
- Slice, serve, and enjoy!