Easy Tiramisu Chocolate Cake (Print Version)

# Ingredients:

→ Chocolate Base

01 - 1 cup white sugar (210g)
02 - 1 1/3 cup regular flour (175g)
03 - 1 1/4 tsp baking powder
04 - 1/2 tsp plain salt
05 - 1/3 cup hot water (80g)
06 - 1/3 cup cocoa powder, preferably Dutch-process (35g)
07 - 1/2 tsp baking soda
08 - 1 egg
09 - 1/2 cup neutral oil, like vegetable (100g)
10 - 2/3 cup buttermilk (160g) - or mix with milk and some lemon juice or vinegar
11 - 1 tsp instant coffee powder

→ Whipped Cream with Mascarpone

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

→ Decorating and Assembly

16 - 2 tbsp cocoa to sift on top
17 - 1/4 cup espresso or strong coffee (80g) - you won't need all

# Instructions:

01 - Turn the oven on to 350°F and use parchment paper and butter or oil to prep a 9x9 inch pan.
02 - To create a buttermilk substitute, combine 2/3 cup milk with 2 tsp white vinegar or lemon juice. Mix and let it sit for a bit.
03 - Grab a bowl and put in the flour, sugar, salt, baking powder, and soda. Sift everything so you don't get clumps.
04 - Crack in the egg and stir in the buttermilk and vegetable oil. Gently whisk this until smooth.
05 - Stir cocoa powder and instant coffee into the boiling water in a smaller dish. Whisk until glossy. This wakes up the cocoa flavor.
06 - Pour the cocoa and coffee mixture into the batter. Gently fold everything together until fully mixed.
07 - Spread the finished batter into the pan and bake at 350°F for around 23-25 minutes. A toothpick poked in the center should come out with some crumbs.
08 - Leave it in the pan to cool down for close to 20 minutes.
09 - Whip vanilla, sugar, and chilled heavy cream in a bowl until it thickens. Don't whip it too long.
10 - Mix in the mascarpone cheese in two rounds, using low speed. The cream should stay fluffy. If you overdo it, the texture might get grainy.
11 - Once cooled, take the cake out of the pan and cut away the crusts. Don't waste too much—snack on them if you like.
12 - After cleaning your pan, use two parchment paper sheets with edges hanging over to line it. Fit the cake back in, crumb side up.
13 - Brush strong coffee or espresso lightly over the surface using a pastry brush, soaking it evenly but not too much.
14 - Take the mascarpone cream and spread it evenly over the cake. An offset spatula can help with this.
15 - Chill the cake in the fridge for about 6 hours or overnight so it all sets properly.
16 - Lift the cake out of the pan using the parchment overhang once it's set. Move it to your serving plate.
17 - For a cleaner look, trim the edges. Sift cocoa over the top using a fine mesh.
18 - Cut into pieces and enjoy your treat!

# Notes:

01 - Letting the cake chill overnight makes it taste better.
02 - Room temperature mascarpone isn't ideal; keep it slightly cooler to avoid ruining the cream's texture.
03 - Dutch-processed cocoa is best for flavor, but regular will still work.

Back