Cooking Tips
Decadent Chocolate Tiramisu Layer Cake
Moist chocolate sponge layered with silky chocolate mousse and fluffy mascarpone cream, finished with cocoa and chocolate curls.
By Steak House Diaries Editorial Desk | Published | Updated | 3 min read
This cake takes everything people love about tiramisu — coffee-soaked sponge, cloud-like mascarpone cream — and builds it into a proper layer cake with chocolate mousse and a glossy ganache. It is rich, creamy and unapologetically chocolatey, and it slices beautifully once it has had time to chill and set.
Ingredients
For the chocolate sponge cake: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ¾ cup granulated sugar; 3 large eggs; ½ cup whole milk; ¼ cup vegetable oil; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt.
For the coffee soaking syrup: ¾ cup strong brewed coffee, cooled; 2 tbsp granulated sugar; 1 tsp vanilla extract.
For the creamy mascarpone filling: 250 g mascarpone cheese; 1½ cups heavy whipping cream, chilled; ½ cup powdered sugar; 1 tsp vanilla extract; 1 tsp instant espresso powder (optional).
For the chocolate mousse layer: 150 g dark chocolate, chopped; ¾ cup heavy whipping cream; 2 tbsp powdered sugar; 1 tbsp unsalted butter; ½ tsp vanilla extract.
For the chocolate ganache: 100 g dark chocolate; ½ cup heavy cream; 1 tbsp unsalted butter.
For garnishing: 2 tbsp unsweetened cocoa powder; ¼ cup dark chocolate curls; 2 tbsp chocolate shavings; ¼ cup chocolate sauce for drizzling.
Method
Heat the oven to 175°C (350°F). Grease and line two round cake pans. Whisk the flour, cocoa, baking powder, baking soda and salt.
Beat the eggs with the sugar until pale and thick, then whisk in the milk, oil and vanilla. Fold in the dry ingredients until just combined.
Divide between the pans and bake for 22–25 minutes, until a skewer comes out clean. Cool completely, then slice each cake in half horizontally to make 4 layers.
Stir together the coffee, sugar and vanilla for the soaking syrup.
For the mascarpone filling, whip the chilled cream with the powdered sugar, vanilla and espresso powder if using, until soft peaks form, then fold in the mascarpone until smooth.
For the mousse, melt the chocolate with the butter, cool slightly, then fold in the cream whipped with the powdered sugar and vanilla until light.
For the ganache, heat the cream until just simmering, pour over the chocolate and butter, rest for 2 minutes, then stir until glossy.
Assemble: place one sponge layer on a plate, brush generously with coffee syrup, spread with mascarpone filling, then a layer of mousse. Repeat with the remaining layers, finishing with a sponge layer on top.
Pour the ganache over the top, letting it drip down the sides. Chill for at least 4 hours, or overnight, until set.
Dust with cocoa powder, scatter with chocolate curls and shavings, drizzle with chocolate sauce, and slice with a hot, dry knife.
Cooking Tips
Chilling is not optional — the layers need at least 4 hours to set, or the cake will slide when sliced.
Brush the syrup on generously; it is what makes the sponge taste like tiramisu instead of plain chocolate cake.
A hot, dry knife between slices gives clean layers instead of smeared ones.
Frequently asked questions
Can I make this cake ahead?
Yes — it is actually better made a day ahead, as the overnight chill lets the coffee and cream flavors meld and the layers set firmly.
Does this cake contain alcohol?
No — the soaking syrup here is coffee, sugar and vanilla only, so it is suitable for everyone.