Tiramisu Chocolate Cake
If you’re someone who loves both chocolate cake and tiramisu, this recipe is going to be a new favorite. I wanted to combine two classic desserts into something a little different, and this Tiramisu Chocolate Cake does exactly that. It has layers of rich, moist chocolate cake, espresso-soaked ladyfingers, a thick and creamy mascarpone filling, and a smooth chocolate ganache topping.
Each layer brings something different to the dessert. The chocolate cake is soft and rich, the ladyfingers add that familiar coffee-soaked tiramisu flavor, and the mascarpone filling keeps everything creamy without being overly sweet. Then there’s the chocolate ganache on top, which ties everything together and adds one more layer of chocolate.
I love how these look when sliced into little squares. You get all the different layers in every bite, making this such a fun dessert to serve when you’re entertaining or just want to make something a little more special.
A Chocolate Cake Meets Classic Tiramisu
I’ve always loved the flavors in a traditional tiramisu. The combination of espresso, mascarpone, and ladyfingers is hard to beat, but I wanted to give it a chocolate-forward twist.
The base of this recipe is a simple homemade chocolate cake. I use cocoa powder and hot coffee in the batter, which helps deepen the chocolate flavor and keeps the cake incredibly moist. The coffee doesn’t make the cake taste like espresso, but it adds a little richness that works especially well with the tiramisu-inspired filling.
In between the chocolate cake layers, I add espresso-soaked ladyfingers and a generous amount of mascarpone cream. I wanted the filling to have a stronger mascarpone flavor, so I use more mascarpone than whipped cream. This gives it a thicker, richer texture that feels much closer to traditional tiramisu.
The Mascarpone and Espresso Layers
The filling is really what makes this cake feel like tiramisu. I combine mascarpone with powdered sugar, vanilla, and a little espresso before folding in freshly whipped cream. The result is smooth, creamy, and just lightly sweet.
For the ladyfinger layer, I use freshly brewed espresso to quickly dip each cookie before arranging them over the mascarpone filling. You want them coated but not completely soaked. They’ll continue absorbing moisture as the cake chills, so a quick dip is all they need.
I love how the ladyfingers soften between the layers of chocolate cake and mascarpone. They add that unmistakable tiramisu flavor without taking away from the chocolate.
Finishing with Chocolate Ganache
To finish the cake, I add a simple chocolate ganache made with semi-sweet chocolate, heavy cream, and a little butter. It’s smooth, glossy, and creates a beautiful chocolate layer across the top.
I like keeping the ganache relatively thin so it doesn’t overpower the mascarpone filling. Once spread over the top cake layer, everything goes into the refrigerator to chill until the filling is set and the ganache has firmed up.
The hardest part of this recipe is waiting for it to chill! Giving the cake enough time in the refrigerator makes a huge difference when it comes to slicing. I recommend making it the day before serving so all the layers have time to settle together.
The Perfect Make-Ahead Dessert
One of my favorite things about this recipe is that it can be made entirely ahead of time. In fact, I think it tastes even better after spending the night in the refrigerator. The ladyfingers soften, the espresso flavor develops, and the mascarpone filling sets into those beautiful layers.
I like cutting the cake into smaller squares rather than serving large slices. It’s rich enough that a little goes a long way, and the individual portions make it perfect for sharing.
Whether you’re making it for a dinner party, holiday gathering, or just because you’re craving something chocolatey, this Tiramisu Chocolate Cake is such a fun twist on two classic desserts. It’s rich, creamy, full of espresso flavor, and has just the right balance of chocolate and mascarpone in every bite.
Tiramisu Chocolate Cake
Ingredients
For the chocolate cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup butter melted
- ¾ cup buttermilk room temperature
- 2 tsp vanilla extract
- ¾ cup hot coffee
For the mascarpone filling
- 16 oz mascarpone cheese
- ¾ cup heavy cream cold
- ¾ cup powdered sugar
- 2 tsp vanilla extract
For the espresso-soaked ladyfingers
- 16 ladyfingers
- ¾ cup freshly brewed espresso cooled
For the chocolate ganache
- 6 oz dark chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F. Grease two 8-inch square baking pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ cups granulated sugar, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt. In a separate bowl, whisk together the 2 large eggs, ½ cup butter, ¾ cup buttermilk, and 2 tsp vanilla extract until smooth.1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ cups granulated sugar, 1½ tsp baking powder, 1½ tsp baking soda, ½ tsp salt, 2 large eggs, ½ cup butter, ¾ cup buttermilk, 2 tsp vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the ¾ cup hot coffee and whisk until the batter is smooth and relatively thin.¾ cup hot coffee
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cakes to cool in their pans for 10–15 minutes before transferring to a wire rack. Let them cool completely before assembling.
- In a large mixing bowl, combine the 16 oz mascarpone cheese, ¾ cup powdered sugar, and 2 tsp vanilla extract Using a stand mixer fitted with a whisk attachment low speed, beat until smooth and creamy. Be careful not to overmix, as mascarpone can become grainy.16 oz mascarpone cheese, ¾ cup powdered sugar, 2 tsp vanilla extract
- In a separate bowl, whip the ¾ cup heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions until light, fluffy, and fully incorporated.¾ cup heavy cream
- Pour the cooled ¾ cup freshly brewed espresso into a shallow bowl. Working one at a time, quickly dip each of the 16 ladyfingers into the espresso, turning to coat both sides. Don't let them soak for too long, as they will continue absorbing moisture as the cake chills.¾ cup freshly brewed espresso, 16 ladyfingers
- Place one completely cooled chocolate cake layer on a serving board or inside a parchment-lined 8-inch square pan. Spread approximately half of the mascarpone filling evenly over the chocolate cake. Arrange the espresso-soaked ladyfingers in a single layer over the mascarpone cream, breaking them into smaller pieces if needed to fill any gaps. Spread the remaining mascarpone filling over the ladyfingers, making sure everything is evenly covered.
- Carefully place the second chocolate cake layer on top, gently pressing down to secure the layers. Refrigerate for at least 2 hours before adding the ganache to allow the filling to set.
- Place the 6 oz dark chocolate chips in a heatproof bowl. Heat the ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Whisk until smooth and glossy. Allow the ganache to cool for 5–10 minutes.6 oz dark chocolate chips, ½ cup heavy cream
- Pour the chocolate ganache over the top chocolate cake layer. Use an offset spatula to spread it evenly across the surface. Refrigerate the assembled cake for another 2–4 hours, or until the mascarpone filling is fully set and the ganache has firmed up.
- Once chilled, carefully lift the cake from the pan using the parchment paper overhang. Using a sharp knife, trim the edges if desired and cut into 12–16 squares. For the cleanest slices, wipe the knife between cuts. Serve chilled!
