A delectable, fuss free and easy Tiramisu Chocolate Cake featuring a layer of moist chocolate cake brushed with coffee, a thick layer of light mascarpone whipped cream, and topped off with a dusting of cocoa powder. It takes only 20 minutes of active work and is an absolute crowd pleaser.
This cake combines two of my most popular recipes: Easy Chocolate Cake and Easy Chocolate Tiramisu, and - dare I say - is better than both of them! So if you are a fan of chocolate, coffee, and / or tiramisu, you absolutely must try this recipe.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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ELEMENTS OF THIS TIRAMISU CHOCOLATE CAKE
This cake has 4 main elements:
- Chocolate cake. This cake is ultra chocolatey, moist and soft, and very simple to make. It is baked in a 9x9" square baking pan, and the dome is trimmed off before layering
- Strong coffee. As any tiramisu is incomplete without coffee, the chocolate cake is brushed with strong coffee after trimming off the crust
- Mascarpone whipped cream. This is my take on an easy mascarpone cream, made using only heavy cream, sugar, vanilla and mascarpone cheese. The key is to make sure you use high quality mascarpone cheese (I recommend Vermont creamery or Galbani) and not overmixing
- Cocoa powder. Just like tiramisu, this cake is dusted with a generous layer of cocoa powder right before serving
VIDEO TUTORIAL
Here is a quick video tutorial for the visual learners:
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PROCESS WITH PHOTOS
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos that will help you visualize everything.
For the chocolate cake, mix together all the dry ingredients except the cocoa powder in a bowl:
Add in the buttermilk, oil and egg, and gently whisk until just combined:
Separately, pour boiling water over cocoa powder and instant coffee, and mix to form a shiny chocolate batter:
Add the cocoa mixture to the remaining cake batter, and gently fold to complete the chocolate cake batter. Bake in a 9x9" square pan:
For the mascarpone whipped cream, whisk the heavy cream, vanilla and sugar until the mixture starts to thicken up:
Add the mascarpone cheese in 2 additions and slowly whisk until combined and fluffy:
Once the cake is baked and cooled, carefully trim off the top layer:
Transfer back to the pan and brush with strong coffee:
Spread on the mascarpone whipped cream in an even layer, and refrigerate until set:
Let the cake chill and set. Then remove from the pan, dust generously with cocoa powder, slice and serve!
TIPS TO PERFECT THIS RECIPE
Here are some helpful tips to perfect this recipe:
- Use good quality cocoa powder, I recommend Dutch Processed for best results
- Weigh all ingredients for accuracy, especially the flour and cocoa powder
- Make sure to sift the flour and cocoa powder to remove any lumps
- Bake the cake until just done. A toothpick should come out with moist crumbs attached. Overbaking can cause it to dry out
- Let the cake fully cool down before handling it. Since it is very soft and moist, it can break if not handled with care
- Use good quality mascarpone cheese, like Vermont Creamery. I find lower quality mascarpone cheese can be very grainy, and gives the cream a split texture
- Do not over-whisk the heavy cream and mascarpone mixture. Over-whisking will cause the mixture to split and become grainy. You want to whisk until it is thick and fluffy and immediately stop
- Use strong coffee or espresso for the soak. We are not adding too much of it, just brushing it on top of the cake, so a stronger coffee will let the flavor come through
- Let the cake chill for at least 6 hours, and ideally overnight, before serving
FREQUENTLY ASKED QUESTIONS
It's very easy. Simply add 1 tablespoon of lemon juice or white vinegar for every 1 cup of whole milk, and mix. Since this recipe needs only ⅔ cup buttermilk, add 2 teaspoons of vinegar or lemon juice to ⅔ cup milk.
The cake is done baking when it visually looks set, and a toothpick inserted in the center comes out with moist crumbs attached (instead of wet batter).
If your mascarpone cream mixture runny, it could be because your mascarpone cheese has a different consistency or your heavy cream wasn't whipped enough. Don't worry - just whisk for a few seconds and it should thicken up as the cream inside reaches stiff peaks.
This happens when the mixture is overmixed (it is really quite sensitive) or you are using a lower quality brand of mascarpone cheese. I strongly recommend getting a good quality brand, making sure the mascarpone cheese is slightly cooler than room temperature, and being very careful when mixing it with the cream. You want to do it at low speed just until combined. If the mixture turns out grainy, try adding more heavy cream and mixing with your hand to try to improve the texture.
Yes, you can prepare this cake 1-2 days in advance. Keep covered in the fridge, and don't dust with cocoa powder until you are ready to slice and serve.
Store this cake in an airtight container in the fridge for up to 5 days.
RELATED RECIPES
EASY TIRAMISU CHOCOLATE CAKE RECIPE
- Total Time: 6+ hours with chilling
- Yield: 8-10 servings
Description
A delectable and easy Tiramisu Chocolate Cake featuring a layer of moist chocolate cake brushed with coffee, a layer of light mascarpone whipped cream, and a dusting of cocoa powder
Ingredients
Chocolate Cake:
- 1 ⅓ cup all purpose flour (175g)
- 1 cup granulated sugar (210g)
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup vegetable oil (100g)
- ⅔ cup buttermilk (160g) - mix ⅔ cup milk and 2 teaspoon vinegar or lemon juice to make your own
- 1 tsp instant coffee
- ⅓ cup boiling water (80g)
- ⅓ cup cocoa powder, ideally Dutch Processed (35g)
Mascarpone Whipped Cream:
- 2 cups heavy whipping cream, chilled (480g)
- ⅓ cup granulated sugar (75g)
- ½ tsp vanilla
- 6 oz good quality mascarpone cheese, slightly cooler than room temperature
Assembly:
- ¼ cup strong coffee or espresso (80g) - you won't use all
- 2 tbsp cocoa powder to dust on top
Instructions
Chocolate Cake:
- Pre-heat your oven to 350F (conventional) and prepare a 9x9" square cake pan with parchment paper and butter / oil
- If making your own buttermilk, mix ⅔ cup milk with 2 teaspoon vinegar or lemon juice, stir, and set aside
- Mix the flour, sugar, baking powder, baking soda, and salt in a bowl. Sift the ingredients to make sure there are no lumps
- Break in the egg, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together
- In a smaller bowl, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
- Add the bloomed cocoa powder mix to the cake batter, and gently fold until just combined
- Pour the batter into the prepared pan
- Bake at 350F for about ~23-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached
- Let the cake cool down for at least 20 minutes in the pan
Mascarpone Whipped Cream:
- Whisk the chilled heavy cream, sugar and vanilla in a bowl until the cream just becomes thick (do not overmix)
- Add the mascarpone cheese in 2 additions and mix on low speed until combined. Adjust the amount of mascarpone cheese or cream based on your preference of taste and thickness. Do not overmix, the mixture should be thick and fluffy. Overmixing will cause it to become grainy
Assembly:
- Once the cake has cooled down, carefully remove it from the pan and trim off the crust (don't waste too much cake). You can eat the removed part
- Clean the pan and place 2 sheets of parchment paper inside with their ends rising on the edges. Carefully transfer the cake back into the pan, leaving the exposed crumb side on top
- Use a pastry brush to brush on the strong coffee / espresso. You want to go over each part of the cake once, but brush generously, to avoid oversoaking.
- Spread on the mascarpone whipped cream, using an offset spatula to spread it as evenly as possible
- Transfer to the fridge and chill for ~6 hours, or ideally overnight
- Once the cake has set, carefully remove it from the pan, using the edges or parchment paper to lift it up. Transfer immediately to your serving board
- If you want, you can trim off the edges for a neat look
- Use a sifter to dust with cocoa powder
- Slice, serve and enjoy!
Notes
- Read the blog post above for pictures and tips on how to perfect this recipe
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Cuisine: American
Zeina says
Wow wow wow. This was just too good. I could not believe it!!!
Saima Abdul Qadir says
Hi Zoha, I tried some of your recipes and all turned out greatttt! I wanna know What’s the alternative for mascarpone if not readily available in Pakistan?
TIA
Regards
Saima
Zoha says
Unfortunately not a good alternative for mascarpone. You can use cream cheese but it's not exactly the same.
Neelam says
I made this cake today and it’s going to be my go to from now on. So delicious! I love chocolate and I love tiramisu & the cake comes together so quickly. I was so impatient I didn’t even wait 6 hours to cut into it (don’t be like me, follow Zoha’s instructions) loved it!
Zoha says
awww thank you so much, Neelam!
Myra Lyn says
Let me start by saying, Thank you!!!
You’ve shared so many easy desserts and they’re really amazing.
I made this chocolate tiramisu for our Mother’s Day celebration (yes, it’s my day.. shouldn’t have to cook or bake but I trust my own cooking / baking) so I still made the dessert - the whole family enjoyed it. My daughter already asked me if I can make this for her birthday 😅.
It’s so good - not too sweet and very light - my MIL even thought that the topping was too much until she had them. My SIL couldn’t stop eating and didn’t want to share her serving with her husband. Let’s just say, both of them had 2 servings each…
A recipe for keeps!!! Easy and crowd pleaser. Thank you again!
Zoha says
Myra, you always make my day! Thank you for always supporting and trusting my recipes 🙂
Caroline Campbell-Charles says
Looks great. Can’t wait to try!
Zoha says
Hope you love it!
Jenny says
Could I use this recipe for a 9x13 cake and not trim the cake top?
Zoha says
It's gonna be too thin in 9x13 🙂 Do 1.5x all the ingredients
Sophie says
This was so delicious! It was the perfect balance with the richness of the chocolate cake and the light mascarpone topping. Everyone loved it and I will definitely be making it again 🙂
Zoha says
Really glad to hear that, Sophie! Thank you!
Rubina Dsouza says
Absolutely love your receipes, for more stability with the whipped cream and mascarpone how much gelatine or agar agar should we add . thankyou
Ayesha says
Mascarpone cheese is a little expensive for me. Can I use regular cream cheese instead or any other substitute you'd recommend?
Maisie says
If i wanted to make this in a circular cake tin, what size would i use? / how would i adjust the ingredients
fatima says
i baked this at 10pm yesterday and woke up to a piece already eaten by someone in the house! after a week of making fragile cakes like genoise and chiffon i was so happy to dump all my ingredients and make this. the cake itself is not to sweet but the topping is soooo perfect, really compliments the cake. thankful that i found this recipe❤️