Delightful Tiramisu Chocolate Cake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 1 1/4 teaspoons baking powder
02 - 1 cup sugar, granulated (210g)
03 - 1 egg
04 - 1/3 cup boiling water (80g)
05 - 1/3 cup Dutch-process cocoa, unsweetened (35g)
06 - 1 teaspoon instant coffee powder
07 - 1 1/3 cups all-purpose flour (175g)
08 - 1/2 cup veggie oil, like canola or sunflower (100g)
09 - 2/3 cup buttermilk (160g) - if you don’t have it, mix some milk with 2 teaspoons lemon juice or vinegar
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt

→ Mascarpone Whipped Cream

12 - 1/3 cup white sugar (75g)
13 - 1/2 teaspoon vanilla extract
14 - 2 cups heavy cream that’s been chilled (480g)
15 - 6 ounces mascarpone cheese, soft but not completely room temperature

→ Assembly

16 - 2 tablespoons of cocoa powder, used for dusting the top
17 - 1/4 cup strong brewed coffee or espresso (80g) - you probably won’t need all of it

# Instructions:

01 - Set your oven to preheat at 350°F. Line a 9-inch square cake pan with parchment paper and lightly grease it with oil or butter.
02 - If you’re out of buttermilk, grab 2/3 cup of milk, mix in 2 teaspoons vinegar or lemon juice, stir, and let it hang out for a bit.
03 - In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Run it all through a sifter to avoid clumps.
04 - Crack the egg in, pour in the buttermilk and oil, then gently mix the batter together using a whisk until you’ve combined everything.
05 - In a separate bowl, add the cocoa powder and instant coffee to your hot water. Stir until you get a glossy, smooth consistency — this will deepen the chocolate flavor.
06 - Pour the cocoa mixture into the main batter bowl. Gently fold it all together just until you don’t see streaks anymore.
07 - Transfer the batter into the prepared cake pan and bake for 23-25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs.
08 - Set the baked cake aside to cool for at least 20 minutes in its pan.
09 - Use a whisk to beat together the cold heavy cream, vanilla, and sugar in a bowl until the mixture thickens slightly — stop mixing once it’s fluffy, being careful not to overdo it.
10 - Add mascarpone cheese in 2 batches, mixing on low speed each time until the cream and cheese blend. Adjust amounts based on how thick or tangy you like the cream. Avoid overmixing, or the texture might get grainy.
11 - Once the cake is cool enough, take it out of the pan and carefully cut off just the crusty edges. Snack on the trimmings if you’d like.
12 - Line the pan with 2 overlapping pieces of parchment paper, leaving extra hanging off the sides for easy lifting later. Put the cake back in, crumb-side facing up.
13 - Brush the entire cake surface with the brewed coffee or espresso. A single layer per section is plenty — you’re looking to moisten, not drown the cake.
14 - Take the whipped mascarpone topping and spread it all over the coffee-soaked cake evenly using an offset spatula.
15 - Pop the cake into the fridge to firm up for at least 6 hours, but overnight’s even better.
16 - Once chilled, use the overhanging parchment to carefully remove the cake from the pan. Move it to your serving plate.
17 - Dust the top of the cake with cocoa using a sifter. Trim the edges for a clean look if desired.
18 - Cut into slices, serve, and dive in!

# Notes:

01 - For the best flavor and texture, chill the cake in the fridge overnight before serving.
02 - Mascarpone should be slightly cold, not fully chilled, to help prevent the whipped cream from separating or turning gritty.
03 - Dutch-process cocoa is perfect for rich, deep chocolate flavor, though regular powder will work in a pinch.

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