Pin it
Luscious chocolate cake soaked with bold coffee flavors and crowned with fluffy mascarpone topping makes a showstopping dessert that's surprisingly simple. This clever mashup brings together the Italian classic tiramisu and everyone's favorite chocolate cake. You'll love how the damp, coffee-infused cake base contrasts with the soft, billowy mascarpone layer, giving you the perfect texture combo in each mouthful. It works great for casual family dinners or fancy celebrations alike.
I whipped up this cake for a dinner with friends when I wanted something that would wow them without keeping me stuck in the kitchen. By the end of the night, everybody was asking me how I made it, and my sweet-avoiding neighbor even went back for seconds. The magic happens when the coffee seeps into the chocolate cake, turning it into something totally different, while the creamy mascarpone on top balances out the rich bottom layer.
Premium Components
- All-purpose flour: Gives just the right texture without getting heavy.
- Dutch-processed cocoa powder: Makes the chocolate taste richer and look darker.
- Granulated sugar: Cuts through the bitter notes in the cocoa and coffee.
- Buttermilk: Adds a nice zing and keeps everything soft.
- Neutral oil: Keeps the cake nice and damp even after chilling.
- Large egg: Helps hold everything together and adds richness.
- Vanilla extract: Makes both the chocolate and coffee taste even better.
- Instant coffee: Boosts the chocolate flavor in your cake mix.
- Strong brewed coffee: Gives you that classic tiramisu soaking effect.
- Heavy cream: Creates the base for your light, fluffy topping.
- Mascarpone cheese: Adds that authentic tiramisu taste and silky texture.
Baking Method
- Oven Setup:
- Get your oven hot at 350°F and fix up a nine-inch square pan with grease and parchment paper that hangs over two sides so you can lift the cake out easily later.
- Mix Dry Stuff:
- In a big bowl, stir your sifted flour, cocoa, sugar, salt, and baking powder together until they're well mixed and you can't see any cocoa lumps.
- Add Wet Stuff:
- Pour in buttermilk, oil, egg, and vanilla to your dry mix, then stir gently just until everything comes together. Don't mix too much or your cake will turn tough.
- Coffee Boost:
- Stir instant coffee into hot water in a small bowl until it's all dissolved, then pour it into your batter and fold it in until everything looks the same color.
- Baking Step:
- Pour your mix into the pan, smooth the top flat, and bake for about twenty-five to thirty minutes until a toothpick stuck in the middle comes out with just a few damp crumbs.
- Cooling Time:
- Let the cake sit in the pan for fifteen minutes, then use the paper edges to lift it onto a wire rack to cool completely so it gets the right texture.
- Make The Topping:
- In a cold bowl, beat cold cream with sugar and vanilla until soft peaks show up, then carefully fold in slightly cool mascarpone cheese twice until it looks smooth.
- Put It Together:
- After your cake is totally cool, cut off any rounded top if needed, then brush lots of strong coffee all over the top until it's good and wet but not soggy.
Pin it
My Italian grandma showed me how to make real tiramisu years back, and she was super picky about exactly how to layer the ladyfingers and how strong the coffee should be. When I first made this cake version, I thought she'd hate it. But she surprised me by asking for the recipe, saying it caught the real taste of tiramisu without all the work. She really liked how the cake soaked up the coffee more evenly than ladyfingers do, so every bite tastes the same.
Presentation Approach
Slice into big squares using a knife that's been run under warm water and wiped clean between cuts to get nice clean edges that show off the layers. Serve it cool but not freezing cold, letting it sit out about ten minutes first to bring out all the flavors. Try adding some fresh berries on the side to balance out the rich dessert, or sprinkle extra chocolate shavings on top for chocolate lovers.
Tasty Twists
Jazz up this dessert by adding a couple tablespoons of Kahlúa, Baileys, or Amaretto to the coffee soak for grown-up parties. You can also mix some orange zest into the mascarpone topping for a fresh citrus kick that works great with both chocolate and coffee. Or try adding a layer of thinly sliced fresh strawberries between the cake and the cream for a spring version that looks pretty and adds some fruity contrast.
Storage Advice
Keep your finished cake in the fridge with a cover on it to stay fresh. It'll be good for up to five days, but tastes best in the first three. If you want to freeze some, wrap single slices tightly in plastic wrap and then foil, and let them thaw overnight in the fridge before eating. Don't dust with cocoa powder until right before serving since it'll soak up moisture in storage and won't look as nice.
Pin it
This tiramisu chocolate cake has become the treat I'm known for when I want to bring something everybody will love but that still feels special. The coolest thing about this recipe is how it takes basic ingredients and turns them into something that tastes way fancier than you'd expect. Letting it sit overnight works some kind of kitchen magic as the coffee soaks into the cake and the mascarpone sets perfectly, making it a great do-ahead dessert for busy hosts who still want to knock their guests' socks off.
Frequently Asked Questions
- → Can this dessert be prepped ahead of time?
- Definitely! It's best when chilled for at least 6 hours. Overnight is even better. You can prep it up to two days in advance and store it in the fridge.
- → What's a good alternative to mascarpone?
- For a substitute, mix 8 oz cream cheese, 1/4 cup heavy cream, and 2 tablespoons sour cream. It's not exactly the same, but it’ll still be yummy.
- → Can I use espresso powder instead of regular coffee?
- Yep! Espresso powder enhances the coffee flavor even more. Just swap it in the same amount as regular instant coffee.
- → Why does mascarpone sometimes go grainy?
- Overmixing or using cold mascarpone often causes graininess. Let the cheese warm slightly, then mix gently at a low speed until it looks smooth.
- → Can I use a different cake pan size?
- Sure thing! An 8-inch square pan will make the cake taller, or try a 9-inch round one. Adjust baking time slightly and do the toothpick test to check readiness.