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chocolate tiramisu cake with a plate and mugs next to it

Chocolate Tiramisu Cake

Chocolate tiramisu cake combines two of my favorite desserts - chocolate cake and tiramisu. I used my favorite black cocoa cake and pretty much built a tiramisu in the middle of two cake layers. 
5 from 7 votes
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Prep Time 1 hour
Cook Time 40 minutes
10 hours
Total Time 11 hours 40 minutes
Course Cakes
Cuisine Italian
Servings 12 slices
Calories 880 kcal

Equipment

Ingredients
  

Black Cocoa Cake

  • 240 grams (2 cups) cake flour
  • 80 grams (1 cup) black cocoa powder
  • 1/2 tsp fine sea salt
  • 14 grams (1 Tbsp) baking powder
  • 350 grams (1 3/4 cup) granulated sugar
  • 160 mL (2/3 cup) canola oil or any neutral oil
  • 2 large eggs room temperature
  • 150 grams (2/3 cup) sour cream
  • 240 mL (1 cup) hot coffee I use Americano

Mascarpone Cream

  • 24 ounces (3 small tubs) mascarpone cheese cold (I recommend Belgioioso)*
  • 300 grams (2 1/2 cups) powdered sugar
  • tiny pinch fine sea salt
  • 480 mL (2 cups) heavy whipping cream, cold
  • 2 teaspoons vanilla bean paste

Lady Fingers

  • 180 mL (3/4 cup/6 shots) fresh brewed espresso room temperature or cold
  • 50 grams (1/4 cup) granulated sugar
  • 12 lady fingers trimmed to the size of your cake
  • Cocoa powder for dusting I used dutch

Instructions
 

Black Cake

  • Preheat the oven to 350F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line a 9 inch pan (I used an 8 inch pan but I recommend doing it with a 9 because it will be more sturdy and slightly shorter/easier to slice). **see note
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    240 grams (2 cups) cake flour, 80 grams (1 cup) black cocoa powder, 1/2 tsp fine sea salt, 14 grams (1 Tbsp) baking powder
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    350 grams (1 3/4 cup) granulated sugar, 160 mL (2/3 cup) canola oil, 2 large eggs room temperature, 150 grams (2/3 cup) sour cream
  • Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  • Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    240 mL (1 cup) hot coffee
  • Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
  • Bake for 40ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
  • Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes or so before flipping back over.
  • Once it's cooled, slice the cake in half.
  • Start by brewing the espresso so it has time to cool as you prepare the cream. Place it in a shallow dish that's at least the size of one lady finger (not too big either - I use a glass storage container). Mix it with the granulated sugar and place it in the fridge to cool if you have to.
    180 mL (3/4 cup/6 shots) fresh brewed espresso, 50 grams (1/4 cup) granulated sugar

Mascarpone Cream

  • Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
    24 ounces (3 small tubs) mascarpone cheese, 300 grams (2 1/2 cups) powdered sugar, tiny pinch fine sea salt
  • Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
  • Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
    480 mL (2 cups) heavy whipping cream, cold, 2 teaspoons vanilla bean paste
  • After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).

Assemble

  • Place the first layer of cake onto a flat surface.
  • Wrap the acetate*** tightly around it so it’s secure and stands up straight (I had to tape to strips together to make it tall enough).
  • Spread a 2-3 of tablespoons of espresso on top the cake.
  • Spread about 1/3 of the mascarpone cream on top.
  • Dip the lady fingers in the espresso for 1-2 seconds on each side and place them on top of the cream. You’ll have to trim some of them to make them fit well.
    12 lady fingers
  • Top with about another 1/3 of the mascarpone cream.
  • Spread another 2-3 tablespoons of espresso onto the final layer of cake (on the sliced side) and then flip it over, placing it upside (sliced side down onto the cream) on top of the cake.
  • Spread the rest of the mascarpone cream on top, swirling it for some texture. Refrigerate the cake for at least 8 hours. Top with a dusting of cocoa powder and remove the acetate around the edge of the cake.
    Cocoa powder for dusting

Notes

*I found the Belgioso brand to taste the best and be most consistent in texture from all the brands in the grocery store. If you use another brand, make sure it tastes good before using it (I had a bad one) and make sure the texture is smooth and creamy and not at all curdled or wet. If it's just a little wet on the bottom, just avoid adding that liquid when making the cream.
**I used an 8x3 inch pan and baked it all together, then sliced it in half. I recommend doing that with the 9 inch pan but you could also bake it in two separate pans if you wish. 
***If you don't want to use acetate, see blog post for alternatives on assembling the cake. 
 
 

Nutrition

Calories: 880kcalCarbohydrates: 83gProtein: 11gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 161mgSodium: 296mgPotassium: 199mgFiber: 3gSugar: 56gVitamin A: 1564IUVitamin C: 0.4mgCalcium: 209mgIron: 2mg
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