Tiramisu Cake Chocolate (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 1 cup sugar (210g)
02 - 1 1/3 cup plain flour (175g)
03 - 1/2 tsp salt
04 - 1/3 cup cocoa powder (Dutch Processed preferred) (35g)
05 - 1/4 tsp baking soda
06 - 1 1/4 tsp baking powder
07 - 1 egg
08 - 2/3 cup buttermilk (160g) - or use 2/3 cup milk with 2 tsp of lemon juice or vinegar, mixed together
09 - 1/3 cup hot water (80g)
10 - 1 tsp instant coffee
11 - 1/2 cup oil, like vegetable oil (100g)

→ Mascarpone Whipped Cream

12 - 1/3 cup sugar (75g)
13 - 1/2 tsp vanilla
14 - 2 cups chilled whipping cream (480g)
15 - 6 oz mascarpone cheese, just slightly cooler than room temp

→ Assembly

16 - 2 tbsp cocoa powder for dusting the top
17 - 1/4 cup espresso or strong coffee (do not use all) (80g)

# Instructions:

01 - Set your oven to 350°F. Line and grease a 9x9-inch square pan with parchment and butter or oil.
02 - Combine 2 tsp lemon juice or vinegar with 2/3 cup milk. Stir and leave it aside.
03 - Sift as you mix together flour, sugar, salt, baking soda, and baking powder to ensure no lumps stay behind.
04 - Add the egg, oil, and buttermilk to the dry mixture. Stir until smooth and no dry spots remain.
05 - Whisk together cocoa powder, instant coffee, and boiling water until smooth and shiny. This will enhance the chocolate flavor.
06 - Gently fold the cocoa mixture into the batter until just mixed.
07 - Pour the batter into the lined pan. Bake for 23-25 minutes until a toothpick inserted in the center has moist crumbs, not batter.
08 - Let the baked cake sit in the pan at least 20 minutes to cool off.
09 - Beat together sugar, vanilla, and chilled cream in a bowl until soft peaks just appear. Don’t go past this stage.
10 - Add mascarpone a little at a time and mix slowly to combine. Don’t overmix or it’ll lose its fluff and get gritty. Adjust flavors to taste.
11 - Remove the cake from the pan and cut off the crusts if needed. You can snack on those scraps later.
12 - Clean the pan, line it with double parchment, and carefully move the cake back in with the top side exposed.
13 - Dab strong coffee or espresso over the cake using a pastry brush. Make sure it’s damp but not soaked.
14 - Use an offset spatula to layer the mascarpone cream evenly across the surface.
15 - Move the pan into the fridge, leaving the cake to set for around 6 hours or overnight.
16 - Carefully lift the cake using parchment edges and transfer it to a serving plate.
17 - Use a sieve to sprinkle cocoa powder on top. Trim the edges for cleaner slices, if you prefer.
18 - Cut into pieces and dig in!

# Notes:

01 - Chilling overnight will give you the best flavor and texture.
02 - Keep mascarpone slightly cooler than room temp to avoid grainy cream.
03 - For a richer taste, opt for Dutch-process cocoa powder.

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