My grandmother kept a tattered recipe card for tiramisu that smelled faintly of espresso and old holidays — I still see her stirring mascarpone with a wooden spoon, steam curling from a tiny espresso cup. I made this Chocolate Tiramisu Cake when I wanted all that velvety, coffee-soaked magic but with a fudgy, chocolatey hug that feeds a crowd. It blends a moist chocolate sponge with a glossy, boozy mascarpone cream and a dusting of bitter cocoa that makes your kitchen smell like a cozy Italian café. If nostalgia had a flavor, this would be it: warm, bittersweet, and impossible to resist.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 30 minutes active
- Cook Time: 25–30 minutes (baking)
- Total Time: ~4 hours (includes chilling; overnight best)
Why This Recipe is Awesome
This cake gives you the best of both worlds: a tender, chocolate sponge that soaks up an espresso syrup and a light, dreamy mascarpone filling that tastes like classic tiramisu. It plays with textures — soft crumb, silky cream, and crunchy chocolate shavings — and balances sweet, bitter, and boozy notes. It’s showy enough for guests but easy enough for a weeknight splurge. Seriously, even your most serious dessert-snobbish friend will nod approvingly between bites.
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, plus extra for dusting
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup neutral oil (canola or vegetable)
- 2 tsp vanilla extract
- 3/4 cup boiling water
- Espresso syrup: 1/2 cup freshly brewed espresso or very strong coffee + 2 tbsp granulated sugar + 2 tbsp coffee liqueur (optional)
- Mascarpone cream: 1 lb mascarpone cheese, chilled
- 4 large egg yolks
- 2/3 cup granulated sugar (for yolks)
- 1 cup heavy whipping cream, cold
- 2 tbsp coffee liqueur (optional)
- 1/2 cup finely grated dark chocolate or chocolate curls for garnish
- 2–3 tbsp unsweetened cocoa powder for dusting
For the Sauce / Garnish (if applicable):
- Optional warm chocolate ganache: 4 oz semi-sweet chocolate + 1/2 cup heavy cream (heat cream, pour over chocolate, stir until glossy).
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and line two 8-inch round pans. In a bowl, whisk together flour, 3/4 cup cocoa, baking powder, baking soda, and salt. In another bowl, beat the sugar and eggs until glossy and slightly thick. Add the milk, oil, and vanilla and whisk until happy and smooth. Pour in the dry ingredients and stir until combined, then carefully pour in the boiling water and whisk until the batter looks thin and shiny. That steam smell of chocolate will make you grin.
Step 2:
Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick springs out clean. The cakes will smell deep and chocolatey and pull slightly from the pan edges. Let the layers cool in their pans for 10 minutes, then flip them out onto a rack and let cool completely before assembling — patience pays off for cleaner layers.
Step 3:
Make the espresso syrup by stirring hot espresso with sugar until the sugar dissolves; add liqueur if using. For the mascarpone cream, whisk the egg yolks and sugar over a warm water bath until pale and thick (about 3–4 minutes), then cool slightly. Whip the heavy cream to soft peaks in a separate bowl. Fold the chilled mascarpone into the yolk mixture, then gently fold in the whipped cream and coffee liqueur. The cream should feel silky and pillowy.
Step 4:
Slice each cake horizontally if you want four thinner layers, or keep two layers for a classic look. Place one layer on your serving plate and brush generously with the espresso syrup — you want the cake damp but not soggy. Spread about one-third of the mascarpone cream over the layer, sprinkle a light handful of grated chocolate, and repeat. Finish with a thick coat of cream on top, smooth with a spatula, then dust with unsweetened cocoa and pile chocolate curls. You’ll hear tiny, satisfying noises as the spatula smooths the cream.
Step 5:
Chill the cake for at least 4 hours, or better yet, overnight so the flavors fuse and the cake slices cleanly. Before serving, let the cake come to cool-room temperature for 20 minutes so the cream softens just enough to melt on your tongue. Slice with a sharp knife warmed under hot tap water and wiped dry for neat pieces.
Pro Tips
- Make the cake a day ahead: the flavors improve overnight and assembly gets easier after the sponge settles.
- When you fold the whipped cream into mascarpone, use wide strokes to keep the mixture airy — don’t overwork it or it loses fluff.
- If you worry about raw yolks, use pasteurized eggs or briefly temper yolks by whisking a tablespoon of hot espresso into the yolks before finishing the bain-marie step.
- Warm your knife under hot water and dry it between cuts for clean slices and less smearing.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use Greek yogurt (full-fat) in place of some mascarpone to lighten the filling; expect a tangier flavor and slightly thinner texture.
- Swap heavy cream with coconut cream for a dairy-free option; pick full-fat coconut cream and chill it first — texture turns a bit denser and coconut flavor appears.
- Use gluten-free 1:1 flour in the cake for a GF version; the crumb might feel slightly crumblier but still delicious.
- Replace coffee liqueur with additional espresso if you prefer no alcohol; flavor stays robust but alcohol warmth drops out.
Variations & Tips
- Add a hint of orange zest to the mascarpone for a bright, citrusy lift.
- Swap dark chocolate shavings for toasted hazelnuts for a nutty crunch.
- Turn this into cupcakes: bake in muffin tins for 18–22 minutes and assemble into mini tiramisu bites.
- Make it boozy: soak layers with a mix of espresso and rum for a deeper adult flavor.
- For a kid-friendly version, skip the liqueur and use extra espresso or strong cocoa instead.
- Try a salted-caramel drizzle (thin with a little hot water) over the top for a sweet-salty explosion.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the cake and chill it covered for up to 48 hours. The flavors deepen overnight and the cake slices more neatly after resting.
- Can I double the recipe?
- Sure thing. Use larger pans or two sets of pans; baking time may increase slightly (add ~5–10 minutes) for bigger layers. Alternatively, bake in two batches.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if switching (but this recipe already uses oil for a moister crumb).
- How do I know it’s done?
- Look for springy tops that pull back slightly from the pan and a toothpick that springs out with a few moist crumbs. The cake should feel set, not wobbly.
- What if I don’t have ingredient X?
- Out of mascarpone? Mix 8 oz cream cheese + 4 oz Greek yogurt + 2 tbsp heavy cream to mimic texture. No espresso? Use instant espresso dissolved in hot water or very strong brewed coffee.
How I Like to Serve It
I love serving this cake after a long dinner — slice it thin and pair it with a small scoop of vanilla gelato or a cold glass of milk for balance. For grown-up gatherings, offer espresso shots or an amaro alongside. It suits holiday feasts, birthday celebrations, or any night you want dessert that feels fancy but totally doable.
Notes
- Store covered in the refrigerator for up to 3 days. Freeze slices wrapped tightly for up to 1 month; thaw overnight in the fridge.
- If reheating a slice, let it sit at room temperature for 20 minutes; avoid microwaving or the cream will separate.
Final Thoughts
Closing: You just made a chocolatey, coffee-kissed masterpiece — now go impress someone, or just enjoy the spoils with a fork and a grin!