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Chocolate Tiramisu Cake with Coffee Soak and Mascarpone Frosting Recipe

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4 from 49 reviews

  • Author: Diane
  • Total Time: 6 hours 32 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Indulge in this decadent Chocolate Tiramisu Cake featuring soft, moist chocolate sponge layers soaked in rich coffee syrup and layered with a luscious mascarpone whipped cream frosting. This elegant dessert combines classic tiramisu flavors with a chocolate twist, perfect for special occasions or anytime you crave a sophisticated treat.

Ingredients

Chocolate Sponge Cake

  • ½ cup All-Purpose Flour
  • ½ cup granulated sugar
  • ¼ cup Unsweetened Cocoa Powder or ¼ cup black cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 eggs, room temperature, separated
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Coffee Soak

  • 1 cup strong coffee or ½ cup espresso
  • 3 tablespoons granulated sugar

Mascarpone Cream Frosting

  • 16 ounces cold mascarpone cheese
  • 1 ½ cups powdered sugar
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • Tiny pinch of fine sea salt

For Finishing

  • Cocoa powder for dusting

Instructions

  1. Prepare the pans: Preheat the oven to 350°F. Spray two 8x8-inch springform or cake pans with nonstick spray. Line the pans with parchment paper, spray again, and lightly dust with cocoa powder. Alternatively, use one 9x9-inch pan but be prepared to cut the cake into layers after baking.
  2. Whip egg whites: In a mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for 1 minute. Then reduce speed to medium and slowly add granulated sugar, continuing to beat for about 5 minutes or until stiff peaks form. Set aside.
  3. Mix yolks and vanilla: To the bowl with the egg whites, add egg yolks and vanilla extract. Mix on medium speed for 1-2 minutes until combined. Scrape down the bowl as needed.
  4. Combine dry ingredients: Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Add the dry mixture to the egg mixture in three additions, folding gently with a spatula each time to avoid deflating the batter. The final batter will be light and airy.
  5. Bake the cake: Divide the batter evenly into the prepared pans. Bake for 10-12 minutes or until the cake springs back gently when pressed. If using one pan, bake for about 18 minutes. Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Prepare coffee soak: In a large measuring cup, combine the strong coffee or espresso with granulated sugar. Stir until the sugar is fully dissolved.
  7. Make mascarpone cream frosting: In a clean bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat together cold mascarpone cheese, powdered sugar, and a pinch of sea salt on medium-high speed until combined. Add vanilla extract and cold heavy whipping cream. Continue to beat for 2-3 minutes until the frosting thickens to the consistency of whipped cream.
  8. Assemble the cake: If the cakes were baked in springform pans, keep them there for easy assembly. Otherwise, place the cake layers on a serving platter. Using a fork, poke holes all over the first cake layer to help absorb the coffee soak. Flip the layer upside down (bottom side up) and brush or spoon ½ cup of the coffee soak over it.
  9. Layer frosting and dust: Spread half of the mascarpone cream frosting over the soaked cake layer and lightly dust with cocoa powder. Place the second cake layer on top and repeat the process with remaining coffee soak, mascarpone cream frosting, and a generous dusting of unsweetened cocoa powder.
  10. Chill the cake: Refrigerate the assembled cake for 4-6 hours to allow the flavors to meld and the frosting to set before serving.

Notes

  • Using black cocoa powder gives the sponge a deeper chocolate flavor similar to Oreo cookies.
  • Ensure eggs are at room temperature for better volume when whipping.
  • Be gentle when folding the dry ingredients into the egg mixture to maintain airiness.
  • Cake layers can be baked in separate pans or baked together and sliced.
  • The coffee soak can be adjusted to taste, more espresso for stronger coffee flavor.
  • Best served chilled and enjoyed within 2 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://eatwithdiane.com/chocolate-tiramisu-cake-with-coffee-soak-and-mascarpone-frosting-recipe/