Description
This Coffee Tiramisu Cake combines the rich flavors of classic tiramisu with a moist chocolate cake infused with coffee. Layers of tender cocoa cake are soaked in a sweet coffee syrup and filled with a luscious mascarpone cream, then dusted with cocoa powder and topped with chocolate shavings for an elegant dessert perfect for coffee lovers.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee (cooled)
- 1/2 cup whole milk
- 1 tablespoon instant coffee granules (optional, for extra coffee flavor)
Mascarpone Cream
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (optional, such as Kahlúa)
Coffee Syrup
- 1/2 cup strong brewed coffee
- 1/4 cup granulated sugar
- 2 tablespoons coffee liqueur (optional)
For Garnish
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings or grated chocolate (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans thoroughly to ensure easy release after baking. This step sets the stage for your cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, approximately 3 minutes. This incorporation of air creates a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, thoroughly mixing after each addition. Stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while alternating with the cooled strong brewed coffee and whole milk, beginning and ending with the dry ingredients. If using, dissolve the instant coffee granules in the coffee before mixing for deeper coffee flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the Cakes: Let the baked cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely to room temperature before assembling.
- Prepare the Mascarpone Cream: In a large bowl, beat the mascarpone cheese until smooth and creamy, ensuring no lumps remain.
- Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form, which provides volume and lightness.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone cheese mixture, maintaining the airy texture. Stir in the vanilla extract and optional coffee liqueur for a subtle flavor lift.
- Make the Coffee Syrup: In a small saucepan over medium heat, combine strong brewed coffee and granulated sugar. Stir continuously until the sugar dissolves. Remove from heat and mix in coffee liqueur if using. Allow the syrup to cool to room temperature.
- Slice Cake Layers: Once completely cooled, slice each cake horizontally in half to create four thin layers. This creates multiple layers for soaking and filling.
- Assemble the Cake: Place the first cake layer on a serving platter. Generously drizzle with the coffee syrup to soak the cake.
- Add Mascarpone Cream Layer: Spread a layer of the prepared mascarpone cream evenly over the soaked cake layer.
- Repeat Layers: Continue layering the remaining cake pieces, coffee syrup, and mascarpone cream, finishing with a final mascarpone cream layer on top.
- Decorate: Dust the top layer with unsweetened cocoa powder and sprinkle with dark chocolate shavings or grated chocolate to add texture and a finishing touch.
- Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight. This allows the flavors to meld beautifully and the cream to set.
- Serve: Slice the chilled cake and serve. Enjoy the rich, coffee-infused tiramisu cake as a decadent dessert for any occasion.
Notes
- For a stronger coffee flavor, add instant coffee granules to the cake batter and coffee syrup.
- Use whole milk for the best texture, but you can substitute with 2% milk if preferred.
- Make sure the cakes are completely cooled before slicing to prevent crumbling.
- The coffee liqueur is optional but adds an authentic tiramisu note—substitute with additional coffee or omit for a non-alcoholic version.
- This cake is best enjoyed after chilling overnight to allow the flavors to fully develop.
- Store leftover cake covered in the refrigerator for up to 3 days.
- You can prepare the components a day ahead to save time on assembly day.
