Chocolate Tiramisu Cake
This chocolate tiramisu cake has fudgy brownie cake base topped with espresso-soaked ladyfingers and a fluffy mascarpone whipped cream a sliceable, impressive cake with the nostalgia of a classic tiramisu.
Servings: 12
Calories: 493kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Brownie Cake
- ¾ cup unsalted butter room temperature
- 2 oz semi-sweet chocolate chopped
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- ½ cup all-purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon kosher salt
Lady Fingers
- ¾ cups espresso
- ¼ cup granulated sugar
- 12 lady fingers
Mascarpone Frosting
- 8 oz mascarpone cold
- ½ cup powdered sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla
- 1 cup heavy whipping cream cold
- Cocoa powder for dusting
Instructions
Brownie Cake
- Preheat the oven to 350℉ and grease and line one 9″ round springform pan. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper.
- Note: The cake will stick to the sides of the pan otherwise, so make sure the entire inside is covered in parchment paper.
- In a microwave safe bowl, add the butter and chopped chocolate. Melt in 30 second intervals, stirring in between each, until smooth. Set aside.¾ cup unsalted butter room temperature, 2 oz semi-sweet chocolate chopped
- In a large mixing bowl, add the sugars and eggs. Whisk (using a hand mixer or by hand) vigorously for three minutes until frothy.¾ cup granulated sugar, ½ cup light brown sugar packed, 3 large eggs
- Pour in the cooled chocolate mixture and whisk until combined.
- Sift in the dry ingredients and use a rubber spatula to mix it in until just combined.½ cup all-purpose flour, ½ cup Dutch processed cocoa powder, ½ teaspoon kosher salt
- Scrape the batter into the prepared springform pan, spread evenly, then bake for 25-30 minutes. Cool completely.
Lady Fingers
- Mix together the espresso and sugar, then quickly dip and roll one lady finger at a time through the sweetened espresso.¾ cups espresso, ¼ cup granulated sugar, 12 lady fingers
- Lay the dipped lady fingers all over the top of the cake, ripping some apart so they fit in snugly.
Mascarpone Frosting
- In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), add the mascarpone, powdered sugar, salt, and vanilla and whip on medium speed for 1 minute.8 oz mascarpone, ½ cup powdered sugar, ¼ teaspoon kosher salt, 2 teaspoons vanilla
- With the mixer running, slowly drizzle in the heavy cream and whip until the frosting becomes light and fluffy, about 1-2 minutes.1 cup heavy whipping cream
- Note: Overmixing can cause the frosting to curdle.
- Swoop the frosting all over the top of the lady fingers, then refrigerate for at least 3 hours, but up to overnight.
- Let the cake come to room temperature about an hour before serving. Dust with cocoa powder before serving.Cocoa powder
Video
Notes
Store the cake covered in the fridge for 3 days. Let the cake or slices come to room temperature for about an hour before serving.
Nutrition
Calories: 493kcal | Carbohydrates: 48g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 203mg | Potassium: 171mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1051IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2mg
