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A chocolate cake that’s rich and easy to whip up, packs coffee flavor, and gets topped with super light mascarpone cream. It’s a mashup of classic tiramisu vibes with everyone’s favorite chocolate cake. The combo of moist, coffee-soaked cake and fluffy mascarpone on top makes every bite pretty much perfect. Serve it up for a laid-back night in or when you need a celebration show-stopper, and folks won’t even guess it’s so simple to throw together.
Needed a wow-worthy dessert for guests but didn’t want to spend ages in the kitchen, so I threw this cake together. By the end of the night, lots of folks wanted the details, and even my neighbor who usually passes on dessert went back for more. What makes this one stand out? The coffee soaks straight into the cake and gives it a boost, while the mascarpone cream on top brings just the right touch of lightness and richness.
Irresistible Ingredients
- Mascarpone cheese: Gives that classic tiramisu flavor and the most velvety creaminess.
- Heavy cream: Whips up fluffy for that dreamy topping.
- Strong brewed coffee: Sinks into the cake for big tiramisu energy.
- Instant coffee: Pumps up the chocolate flavor in your cake batter.
- Neutral oil: Keeps things moist even days later.
- Granulated sugar: Smooths out the cocoa and coffee bitterness.
- Vanilla extract: Rounds out the whole flavor thing for both layers.
- All-purpose flour: Makes sure your cake holds together right—sturdy but still soft.
- Buttermilk: Sneaks in a bit of tang and makes the crumb extra tender.
- Large egg: Helps the cake firm up and adds richness.
- Dutch-processed cocoa powder: Deepens the color and adds big chocolate punch.
Simple Steps
- Assembly Time
- After the cake cools off, slice off any puffed top so you’ve got a flat surface. Soak the top well with strong coffee or espresso, but don’t drown it.
- Cream Prep
- In a cool mixing bowl, whip chilled heavy cream, sugar, and a splash of vanilla until the mixture’s just holding soft peaks. Gently fold in the cooled mascarpone in two parts and don’t keep mixing once it’s smooth.
- Cooling Time
- Let the cake rest right in the pan for about fifteen minutes, then use the overhanging parchment to lift it out. Put it on a wire rack to finish cooling—this keeps the texture just right.
- Baking Magic
- Pour your batter into the pan, smooth out the top, and slide it in the oven. Bake for about 25 to 30 minutes, or until a toothpick stuck in the center comes out with just a few sticky crumbs.
- Coffee Add-in
- Stir instant coffee into boiling water in a small bowl until dissolved. Stir it into your cake batter so it’s all blended and the color looks even.
- Wet Ingredients Next
- Add in buttermilk, oil, the egg, and vanilla to the dry stuff. Mix just until it all comes together. Don’t go overboard or your cake might end up tough.
- Dry Stuff First
- In your big bowl, add flour, cocoa, sugar, salt, and baking powder. Use a whisk to get it all mixed up and smooth.
- Oven Ready
- Set your oven at 350°F. Grease an 9-inch square pan and line two sides with parchment so you can lift your cake out later.
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My grandma taught me the old-school tiramisu—layering ladyfingers and getting picky about coffee. When I made this cake version, I thought she’d hate it, but she loved it and wanted the details. She liked how the coffee soaked in everywhere, so every bite tasted the same, unlike the usual ladyfinger thing. Less mess, same great flavor.
Chill Presentation
Cut the cake into big squares with a warm knife and wipe it off after each slice for super clean layers. Don’t serve it straight from the fridge—let it sit out for ten minutes to let the flavors shine. Top with fresh berries for a burst or pile on some extra chocolate shavings if you’re really feeling it.
Fun Twists
For a grown-up treat, add two big spoons of something boozy like Baileys or Amaretto to your coffee soak. For a zesty twist, grate in some orange zest to your mascarpone cream. Or lay some fresh strawberry slices between the cake and creamy layer to make it feel like spring in every bite.
Storing Smart
Pop the cake in the fridge, covered, and it stays tasty for up to five days. Honestly, it’s at its prime the first three days. Want to freeze it? Wrap up each piece in plastic, then foil before freezing. Defrost in the fridge overnight and you’re good. Hold off on dusting with cocoa powder until right before you serve—otherwise, it goes soggy and bland in the fridge.
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This chocolate tiramisu cake’s what I always bring to parties when I want to impress but don’t want to fuss. I love that some basic stuff turns into something super fancy, and an overnight rest really pulls it all together—the coffee gets deep into the cake and the mascarpone cream firms up just right. It’s my go-to when I’m short on time but still want people thinking I went all out.
Frequently Asked Questions
- → Can I make this tiramisu chocolate cake ahead of time?
- Totally, go for it ahead of time! It actually gets better after chilling for at least six hours (or all night). Make it up to two days before serving—just keep it in the fridge.
- → What can I substitute for mascarpone cheese?
- Mascarpone is classic, but if you need a swap, grab 8 ounces cream cheese, beat in a quarter cup of heavy cream and two tablespoons of sour cream. The taste will be a bit different, but super tasty.
- → Can I use instant espresso powder instead of instant coffee?
- Oh yes, instant espresso powder punches up the coffee flavor even more. Swap it in, same measurements.
- → Why did my mascarpone cream become grainy?
- If your mascarpone turns gritty, it’s usually overmixing or it’s too cold. Let it warm a bit (not totally room temp, just take off the chill) and mix slow. Stop as soon as it turns smooth and fluffy.
- → Can I make this cake in a different size pan?
- For sure! Try an 8-inch square pan (it’ll be a little taller) or a 9-inch round. Just know the bake time might change a tad. Check with a toothpick so you don’t overbake.