Tiramisu Chocolate Layer Cake Recipe

Okay, let me tell you about this Tiramisu Chocolate Layer Cake recipe — it’s honestly one of those desserts I keep coming back to again and again. Imagine the dreamy richness of tiramisu combined with a deeply moist chocolate cake that’s soaked in a coffee-infused milk mixture, then layered with creamy mascarpone and topped with glossy chocolate ganache. It’s like the best of both worlds, and it works perfectly whether you’re celebrating a birthday or just craving something to impress your friends over coffee.

What really makes this Tiramisu Chocolate Layer Cake recipe stand out for me is how the flavors balance — the bitterness of the espresso and dark chocolate with the sweet creaminess is just spot on. Plus, the cake stays wonderfully moist, thanks to that coffee milk soak, which means you can make it ahead without worrying about it drying out. I can’t wait for you to try it — it’s easier than it sounds, and the results are pure show-stoppers!

Ingredients You’ll Need

These ingredients all come together to create layers of chocolate and coffee deliciousness — nothing too fancy, but each one is key to nailing that classic tiramisu flavor twist in cake form. When shopping, opt for good quality cocoa and fresh mascarpone, as they really lift the whole dessert.

• Plain flour: The base for your cake structure; sifted for lightness.
• Baking soda & baking powder: These leaveners help the cake rise beautifully.
• Salt: Just a pinch to enhance all the other flavors.
• Vegetable oil: Keeps the cake moist and tender without the weight of butter.
• Buttermilk: Adds a tangy note and reacts with leaveners for a soft crumb.
• Boiling water: Helps intensify the cocoa flavor; don’t skip this step.
• Instant coffee: For that subtle espresso flavor—make sure to use good quality instant coffee powder.
• Vanilla bean paste: Gives a deeper vanilla flavor than extract; it’s worth the upgrade!
• Eggs: Bind everything together and add richness.
• Cocoa powder: Use unsweetened for the best chocolate kick.
• Caster sugar & brown sugar: A combo that balances sweetness and adds a hint of caramel.
• Milk, caster sugar & instant coffee powder (for the soak): This soak keeps the layers moist and infuses them with coffee flavor.
• Dark chocolate: For the ganache; go for 60-70% cocoa content for balance.
• Thickened cream: Needed both for the ganache and the mascarpone cream – fresh is best.
• Mascarpone: The creamy star of the tiramisu layers—make sure it’s well chilled.
• Icing sugar: Sweetens the mascarpone cream delicately without overpowering.
• Cocoa powder (optional): For dusting and that classic tiramisu look.

Variations

I love adapting this Tiramisu Chocolate Layer Cake recipe depending on what I have on hand or what the occasion calls for. You can totally make it your own by adjusting coffee strength, swapping the ganache for a whipped chocolate topping, or even making it dairy-free if needed. Don’t be afraid to play around!

• Extra espresso kick: I sometimes add a shot of espresso to the milk soak for bolder coffee flavor, which coffee lovers will adore.
• Non-dairy version: I’ve swapped thickened cream for coconut cream and mascarpone for vegan alternatives with good results.
• Seasonal fruits: A handful of fresh raspberries between layers adds a zesty surprise and beautiful color contrast.
• Different chocolate: Try milk chocolate ganache if you want it sweeter or white chocolate for a twist.
• Make it more rustic: Skip the ganache and dust the top heavily with cocoa powder for a simple yet elegant finish.

How to Make Tiramisu Chocolate Layer Cake Recipe

Step 1: Prepare the Chocolate Cake Batter

Start by preheating your oven to 175°C (350°F) and greasing two 8-inch round cake pans—lining them with parchment paper makes for easier cake removal. In a large bowl, sift together the plain flour, baking soda, baking powder, salt, and cocoa powder. Separately, whisk the vegetable oil, buttermilk, eggs, vanilla bean paste, caster sugar, and brown sugar until well combined.

Next, dissolve the instant coffee in the boiling water. Add this hot coffee mixture carefully to the wet ingredients, whisking until smooth. Gently fold the dry ingredients into the wet mix, being careful not to overmix —once the batter looks smooth, it’s ready. The coffee in the batter really helps deepen the chocolate flavor and keeps the cake moist.

Step 2: Bake the Cake Layers

Pour the batter evenly into the prepared pans and bake for about 30-35 minutes or until a skewer inserted into the center comes out clean. Try not to open the oven door in the first 20 minutes to avoid sinking layers. When done, let the cakes cool in their pans for 15 minutes before transferring to a wire rack to cool completely —this resting helps the texture settle, so your layers stack nicely later on.

Step 3: Make the Coffee Milk Soak

While the cakes are cooling, combine the milk, caster sugar, and instant coffee powder in a small saucepan. Heat gently until the sugar dissolves, then let it cool to room temperature. This soak soaks right into the cake layers, adding extra moistness and that signature tiramisu coffee flavor. Don’t rush this step — cool soak is best!

Step 4: Prepare the Chocolate Ganache

Chop the dark chocolate finely and place in a heatproof bowl. Warm the thickened cream over medium heat until it begins to simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes, then stir gently until smooth and glossy. Set aside to cool slightly — the ganache should be pourable but not hot when you assemble the cake.

Step 5: Make the Espresso Mascarpone Cream

In a large bowl, whip the thickened cream with icing sugar and vanilla bean paste until soft peaks form. In a separate bowl, mix mascarpone with cooled brewed coffee until smooth and creamy. Gently fold the mascarpone mixture into the whipped cream until fully combined — this mascarpone cream is the heart of the tiramisu flavor and adds a luxuriously silky texture.

Step 6: Assemble Your Cake

Slice each cake layer horizontally if you want thinner layers, or use as they are for a taller cake. Place one cake layer on your serving plate and brush generously with the coffee milk soak — don’t be shy here, this is what keeps it moist! Spread a thick layer of the espresso mascarpone cream on top, then drizzle some chocolate ganache over the cream for extra indulgence.

Repeat with the next layer(s), finishing with a smooth coat of ganache on top. Dust the cake lightly with cocoa powder if you want that classic tiramisu look. Refrigerate the cake for at least 4 hours or overnight to let the flavors meld beautifully.

How to Serve Tiramisu Chocolate Layer Cake Recipe

Garnishes

I usually keep it simple with a dusting of cocoa powder or some chocolate shavings on top—it adds just enough flair without competing with the rich layers underneath. Occasionally, I sprinkle some finely chopped toasted hazelnuts for a nice crunch, which guests always seem to appreciate.

Side Dishes

This cake pairs wonderfully with a well-brewed cup of espresso or cappuccino — it’s like a little café experience at home. If you’re serving it at a gathering, some fresh berries or a simple mascarpone fruit salad on the side helps balance the richness.

Creative Ways to Present

For birthdays or special occasions, I’ve piped some extra mascarpone cream around the edges and topped with chocolate curls and edible flowers — it looks stunning while still feeling cozy. You can also experiment with individual tiramisu chocolate layer cake jars for a fun twist at dinner parties.

Make Ahead and Storage

Storing Leftovers

After serving, I always cover leftover cake tightly with plastic wrap and keep it in the refrigerator. It stays fresh for about 3-4 days, and honestly, the flavors deepen overnight so the next day it tastes even better. Just keep it chilled to maintain that creamy texture.

Freezing

I’ve found that freezing the cake works well if you wrap it securely in several layers of cling film and foil to avoid freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight. The texture might be slightly softer, but the flavors hold beautifully. Just remember ganache and mascarpone don’t freeze perfectly, so it’s best eaten sooner rather than later after thawing.

Reheating

This cake is best served chilled, so I usually don’t reheat it. But if you prefer it at room temperature, just let it sit out for about 30 minutes before serving. That way, the mascarpone cream softens up and all the layers meld together deliciously.

FAQs

Final Thoughts

This Tiramisu Chocolate Layer Cake recipe has become one of my go-to desserts whenever I want to wow people without spending all day in the kitchen. It’s rich, indulgent, and full of that beautiful coffee and chocolate combo that’s truly comforting. Give it a go, trust me — once you taste that luscious mascarpone cream and the moist, coffee-soaked cake together, you’ll be hooked just like I am.

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