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This elegant chocolate tiramisu cake combines two beloved desserts into one showstopping treat. The rich chocolate cake base gets infused with aromatic coffee and topped with clouds of mascarpone cream, creating perfect layers of flavor and texture. Simple yet sophisticated, this hybrid dessert brings together the best elements of traditional tiramisu and chocolate cake for a memorable finale to any meal.
This recipe emerged from a busy host's need for an impressive yet manageable dessert. The magic happens as the coffee slowly permeates the chocolate cake, while the mascarpone topping provides luxurious contrast. Even those who typically pass on sweets find themselves reaching for seconds of this perfectly balanced creation.
Essential Ingredients
- All-purpose flour: Provides ideal texture and structure
- Dutch-process cocoa: Offers rich chocolate depth
- Granulated sugar: Sweetens and balances flavors
- Buttermilk: Creates tender, moist crumb
- Neutral oil: Maintains moisture for days
- Large egg: Adds richness and structure
- Vanilla extract: Amplifies chocolate notes
- Instant coffee: Deepens chocolate flavor
- Brewed coffee: Creates classic tiramisu taste
- Heavy cream: Forms light topping base
- Mascarpone cheese: Delivers authentic Italian flavor
Preparation Method
- Oven Setup:
- Heat to 350°F. Grease 9-inch square pan, line with parchment leaving overhang.
- Mix Dry Ingredients:
- Whisk flour, cocoa, sugar, salt, and baking powder until uniform.
- Combine Wet Ingredients:
- Blend buttermilk, oil, egg, and vanilla into dry mix just until smooth.
- Add Coffee:
- Dissolve instant coffee in hot water, fold into batter until even.
- Bake:
- Pour into pan, bake 25-30 minutes until tester shows moist crumbs.
- Cool:
- Rest 15 minutes in pan, then remove to rack.
- Make Topping:
- Whip cream with sugar and vanilla, fold in cool mascarpone.
- Finish:
- Level cake if needed, brush thoroughly with coffee.
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Traditional tiramisu requires precise assembly of coffee-soaked ladyfingers. This modern interpretation captures those beloved flavors while offering more consistent coffee absorption throughout. The moist cake base provides an ideal foundation for the mascarpone topping, ensuring each bite delivers the perfect balance of flavors.
Serving Suggestions
Slice with a clean, warm knife for neat portions. Allow cake to sit briefly at room temperature before serving to enhance flavors. Garnish with fresh berries for color contrast or add chocolate shavings for extra indulgence.
Recipe Variations
Add liqueur to the coffee soak for sophisticated flavor. Incorporate orange zest into the topping for bright citrus notes. Layer fresh strawberries between cake and cream for a spring version.
Storage Guidelines
Keep refrigerated for up to five days, best within three. Freeze individual portions double-wrapped. Thaw overnight in refrigerator. Add cocoa powder dusting just before serving.
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This dessert proves that simplicity can yield remarkable results. The overnight rest period allows flavors to meld perfectly, while the contrast between coffee-infused cake and creamy topping creates an unforgettable taste experience. Perfect for busy hosts, this make-ahead dessert consistently draws praise for its sophisticated yet accessible appeal.
Frequently Asked Questions
- → How far in advance can I prepare this tiramisu chocolate cake?
- You can make it a day or two ahead! It needs at least six hours in the fridge to set, so it actually tastes better when made in advance. Just store it in the fridge until you're ready to serve.
- → What can I use if I don't have mascarpone cheese?
- If mascarpone is unavailable, you can swap it with a blend of 8 ounces of cream cheese, 2 tablespoons of sour cream, and 1/4 cup of heavy cream. While the taste won’t be exactly the same, it’ll still be rich and delicious!
- → Can I replace instant coffee with espresso powder?
- Definitely! Instant espresso powder works perfectly here and gives the cake an even deeper coffee kick. Just use the same amount listed for instant coffee.
- → Why is my mascarpone cream not smooth?
- If the cream turns grainy, it might be overmixed or too cold. Let the mascarpone soften a little before using and mix on low speed until just combined. Stop as soon as it looks fluffy and smooth!
- → Could I bake this dessert in a pan of a different size?
- Yes! You can use a square 8-inch pan (for a taller cake) or a round 9-inch pan. Baking times may vary slightly, so just keep an eye on it and check it with a toothpick to make sure it’s done.