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If you love tiramisu and chocolate cake, this one’s for you. My Chocolate Tiramisu Cake is a rich, indulgent twist on the classic Italian dessert — featuring layers of moist chocolate sponge filled with silky Nutella, topped with a cloud of mascarpone cream, and finished with a generous dusting of cocoa. It’s the perfect balance of bold coffee flavour, creamy sweetness, and chocolatey decadence, and every bit as irresistible.
Ingredients
Chocolate fudge cake
- 80g dark chocolate (not more than 60% cocoa)
- 50g unsalted butter
- 190g caster sugar
- 100ml vegetable oil
- 1tsp vanilla extract
- 2 medium eggs
- 40g cocoa
- 150g plain / all purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2tsp baking powder
- 1/4tsp salt
- 3/4 cup boiling water
- 1tsp instant coffee granules
- 140g sour cream
Mascarpone coffee cream
- 250g mascarpone
- 125ml double/heavy cream
- 6-7tbsp icing/powdered sugar
- 1tsp instant coffee
Chocolate ganache
- 350g dark chocolate
- 250ml double/heavy cream
- 3tbsp golden syrup (or syrup of choice)
Nutella filling
- 4 large tbsp
Instructions
Chocolate fudge cake
- Chop the dark chocolate into chunks.
- Melt the dark chocolate chunks and butter together in the microwave, 20 seconds at a time. Stir to combine, then set aside for 4 minutes.
- In the same bowl as the melted chocolate and butter add the eggs, oil, sour cream, vanilla extract. Mix together.
- Add the instant coffee in the hot water, then pour into the wet ingredients. Mix until combined.
- In a separate bowl add the flour, bicarbonate of soda, baking powder, salt, caster sugar and cocoa powder.
- Sift into the wet ingredients, stir to combine using a spatula. Do not over mix.
- Pour the cake mixture into two 6"x 3" cake tins. Only line the bottom with baking/parchment paper.
- Bake in the oven for 30 minutes at 160c fan.
- Remove the cakes from the tins after 15 mins, place them on a cooling rack. Once cool wrap them in cling film until ready to assemble.
Chocolate ganache
- Chop the dark chocolate into small pieces and put into a bowl.
- Heat the cream on its own in the microwave for 1 minute. Once hot and bubbling, pour over the chocolate.
- Let it sit for 1min, then stir to combine.
- Stir in the golden syrup (or syrup of choice)
- Let the ganache cool until it becomes a thicker consistency. You can place the chocolate ganache in the fridge to speed up the process but do not let it set hard.
Mascarpone coffee cream
- Mix the instant coffee granules together with 2 tsp of double/heavy cream until combined. (the coffee granules with melt into the cream)
- Add the mascarpone, double/heavy cream,. icing sugar and coffee in a mixing bowl.
- Mix together using an electric mixer. If lumps form switch to a spatula and smooth out the mixture.
- Once it is thick but still creamy it is done. Do not over mix.
Assemble
- Once the cakes have cooled completely cut off the tops to make them flat.
- Add half the mascarpone cream on top of the 1st cake, make a space in the middle of the cream.
- Add the Nutella in the space.
- Turn the second cake upside down and place on top.
- Spread the cooled and thickened chocolate ganache all over the cake starting from the top.
- Add the remaining mascarpone on top of the cake, use the back of a spoon to make a wavy pattern.
- To finish dust with cocoa.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
298 comments
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