Tiramisu Chocolate Cake
Imagine everything you love about a classic tiramisu, layered into a rich chocolate cake. This Tiramisu Chocolate Cake has two layers of soft, moist chocolate cake sandwiched around espresso-soaked ladyfingers and a rich, mascarpone-forward cream filling.
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!