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Tiramisu Chocolate Layer Cake

Tiramisu Chocolate Layer Cake
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This Tiramisu Chocolate Layer Cake combines deep, moist chocolate cake layers with a bold coffee milk soak, silky ganache, and whipped espresso mascarpone cream. It’s a luxurious fusion of two classic desserts, perfect for celebrations and coffee lovers.

Ingredients

  • 1¾ cups plain flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 tsp instant coffee
  • 1 tbsp vanilla bean paste
  • 2 eggs
  • ¾ cup cocoa powder
  • 1 cup caster sugar
  • ¾ cup brown sugar
  • 1½ cups milk
  • 1 cup caster sugar (for soak)
  • 2 tsp instant coffee powder (for soak)
  • 325g dark chocolate
  • 1¼ cups thickened cream (for ganache)
  • 3 tsp vanilla bean paste (for cream)
  • 60ml cooled brewed coffee
  • 250g mascarpone
  • 500ml thickened cream (for cream)
  • ½ cup icing sugar
  • Cocoa powder (optional, for dusting)

Instructions

  1. Start with the ganache: Heat thickened cream until steaming. Pour over chopped dark chocolate and let sit for 10 minutes. Stir until smooth. Refrigerate for at least 4 hours until thickened.
  2. Preheat oven to 180°C (350°F). Grease and line two 23 cm (9-inch) round cake pans.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk eggs, oil, vanilla bean paste, caster sugar, brown sugar, and buttermilk until smooth.
  5. Dissolve instant coffee in boiling water and set aside.
  6. Gradually combine dry ingredients into wet ingredients, then add coffee mixture. Mix until batter is smooth.
  7. Divide batter evenly between pans and bake for 30 minutes or until a skewer inserted comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
  9. Prepare coffee milk soak: Heat milk, caster sugar, and coffee powder until steaming and sugar is dissolved.
  10. While cakes are still warm, poke holes in them and pour coffee soak evenly over both layers. Let cool completely.
  11. Make mascarpone cream: Beat mascarpone, thickened cream, vanilla, and icing sugar until stiff peaks form. Add brewed coffee and mix until just combined.
  12. To assemble: Place one cake layer on a board, spread half the ganache over it, then top with the second layer. Frost entire cake with mascarpone cream.
  13. Decorate with piped cream swirls and remaining ganache in the center. Dust with cocoa powder if desired.

Notes

  • Use room temperature ingredients for best texture and consistency.
  • Do not overwhip the mascarpone cream after adding coffee to avoid splitting.
  • Chill the assembled cake for clean slicing.
  • Unfrosted cake layers can be frozen for up to 2 months.

Find it online: https://www.recipebyelena.com/tiramisu-chocolate-layer-cake/