Tiramisu Chocolate Cake
This Tiramisu Chocolate Cake brings together my favorite chocolate cake with all the flavors that make tiramisu so great. By adding coffee into the cake mixture it really brings out all that chocolate and coffee goodness. Finish by topping with a mascarpone frosting and a generous dusting of cocoa powder.
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Servings: 8
Ingredients
- 180 g (1 ½ cups) All Purpose Flour
- 1 ½ tsp (1 ½ tsp) Baking Powder
- ½ tsp (½ tsp) Baking Soda
- 180 g (1 cup) Granulated Sugar
- 3 tbsp (3 tbsp) Cocoa Powder
- 100 ml (⅓ cups) Hot Water
- 2 tbsp (2 tbsp) Instant Coffee
- 60 ml (¼ cups) Milk
- 2 (2) Large Free Range Eggs
- 150 ml (⅔ cups) Vegetable Oil or any unflavored oil
For the Mascarpone Frosting
- 200 g (7 oz) Mascarpone or Full Fat Cream Cheese
- 150 ml (⅔ cups) Heavy Whipping Cream
- 50 g (½ cups) Powdered Sugar
- Cocoa Powder To Decorate
Instructions
- Preheat the oven to 180℃/375℉. Line an 8" circular cake pan (I use a springform pan) - See Notes to use two pans.
- In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and a pinch of salt.
- Boil the water and mix in the instant coffee.
- Make a well in the dry mix, and add the eggs, milk and oil. Whisk together to form a smooth (if a little runny) batter. Finish by whisking in the coffee/water.
- Pour the batter into the lined tin and bake 30-35 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
For the Mascarpone Frosting
- Once the cake is cool, make the filling! Whisk the mascarpone or cream cheese with the powdered sugar in a bowl until smooth but thick.
- In another bowl, whisk the cream until soft peaks form. Do this using an electric/stand mixer to save a lot of time and effort. Once soft peaks start to form, add the mascarpone/cream cheese mixture and fold using a spatula or metal spoon.
- Spread this over the cake and dust with lots of cocoa powder!
Notes
Notes
- Using two pans: I use one cake pan and slice the cake in half to form two layers. You can use two 8 inch cake pans instead but adjust the bake time down by 5-10 minutes.
- Cookies: The size I use are depicted in some of the recipe photos. They are the packaged cookies you buy in the cookie aisle - not the same size as the large bakery section ones! Overall you want about 1/2 cup cookie crumbs.
- Cream: Make sure the cream is cold to get it perfectly whipped. Whisk for a minute or two, then do it in short bursts to make sure it doesn't get over whipped. It's done when it holds its own shape (fairly stiff peaks).