This chocolate tiramisu cake consists of four layers of chocolate sponge soaked in rum & coffee, alternated with a creamy mascarpone filling. Top this unique take on the classic tiramisu with a generous sprinkling of cocoa powder, and serve for a special occasion!
This chocolate tiramisu cake is my unique take on the classic Italian dessert! It's the perfect make-ahead dessert, as it can be assembled the day before, chilled overnight, and served the next day. The rum & coffee soaked chocolate cake layers maintain their richness and moisture, while the classic tiramisu filling thickens up into the creamiest texture.
If you love traditional tiramisu, or if you love the flavors of it but aren't necessarily a fan of ladyfingers, then you're going to LOVE this chocolate tiramisu cake. Make it for a special occasion, birthdays, or just because!
For more tiramisu and coffee related desserts try, Oreo Tiramisu for Two, Coffee Macarons, Chocolate Espresso Bundt Cake, and Fudgy Mocha Brownie Cookies.
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Why you'll love this chocolate tiramisu cake
- Rich Chocolate Cake: Made with both dutch process cocoa and black cocoa powder, this chocolate cake bakes up incredibly rich. Its decadent flavor complements the light & creamy mascarpone filling perfectly.
- Rum & Coffee Flavor: Each cake layer is soaked in dark rum & coffee, keeping them moist and adding that classic tiramisu flavor.
- Creamy Tiramisu Filling: Similar to a traditional tiramisu, this filling is made with egg yolks and whipped egg whites. Many non-traditional recipes (like my Oreo Tiramisu!) use whipped cream in place of the egg whites to avoid eating raw eggs. In this recipe, both the egg yolks and the egg whites are gently cooked over a double boiler, so we get a true tiramisu filling without the raw eggs!
Ingredient Notes
- Flour: Use high-quality unbleached all-purpose flour.
- Cocoa Powders: Use a combination of dutch process and black cocoa powders for an extra rich flavor. Alternatively, you can use unsweetened cocoa powder, but it will not be quite as rich.
- Leavener: Baking powder is all you need to give this cake the perfect rise and texture.
- Oil: Use a neutral oil such as light-tasting extra virgin olive oil.
- Eggs:Â You'll need large 2 eggs for the cake and 3 large eggs for the filling. See notes on how to properly separate egg yolks & whites. Â
- Coffee: Add freshly brewed hot coffee at the end to "bloom" the cocoa powders in the cake. You'll also need cooled coffee for brushing onto the cake layers.
- Rum: Use your favorite rum to mix into the coffee and brush onto the cake layers.
- Mascarpone: Mascarpone cheese is similar to cream cheese in texture but lighter in flavor. Be sure to keep it cold before using for the filling.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate tiramisu cake! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: For the chocolate cake; Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powders, espresso powder, baking powder, and salt. Set aside.
STEP 2: Whisk together the wet ingredients, then add the dry. In a large mixing bowl, whisk together the milk, oil, eggs, and vanilla. Add the dry ingredients to the wet, and whisk until just combined.
STEP 3: Mix in the hot coffee. Lastly, whisk in the hot coffee until fully combined.
STEP 4: Bake the cake. Pour the batter into the prepared square pan. Wrap the cake strips around the cake pan and bake for about 25 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
STEP 5: Cut the cake. Remove the cake and use a serrated knife to cut the cake in half lengthwise, then each of those halves widthwise to create four rectangles measuring 4"x8" roughly. You may need to trim each rectangle even more to fit into your loaf pan.
STEP 6: For the tiramisu filling; Whisk together the egg yolks & sugar. In a large heat proof bowl, vigorously whisk together the egg yolks and half (75g) of the sugar until light in color and flows off of the whisk. Place the bowl over a small pot of simmering water. Frequently whisk the mixture for about 5 minutes or until the sugar has completely dissolved. Remove the bowl from the double boiler and place in the fridge to cool for about 10 minutes.
STEP 7: Whisk in the mascarpone. Once cool, whisk in the cold mascarpone until fully combined. Set aside.
STEP 8: Whip the egg whites & remaining sugar. In a medium heat proof bowl, whisk together the egg whites and remaining (75g) of sugar. Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F. Remove from heat and use an electric mixer to beat on medium-high speed until stiff peaks form.
STEP 9: Fold in the whipped egg whites. Using a rubber spatula, gently fold the meringue into the egg yolk mascarpone cream mixture until just combined. Assemble the cake immediately.Â
STEP 10: Assemble the cake. Place the first cake layer into the pan and generously brush with the rum & coffee.
STEP 11: Assemble the cake. Use a 3 tablespoon cookie scoop to add 5 scoops of the tiramisu filling, then use an offset spatula to spread into an even layer. Repeat this until all cake layers have been added. Brush the last cake layer with rum & coffee and top with the rest of the tiramisu filling. Loosely cover the pan and place in the fridge overnight.Â
STEP 12: Serve. Just before serving the next day, remove the cake from the pan and generously sprinkle cocoa powder on top. Enjoy!
Expert Baking Tips
- Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
- Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl.
- Chill the egg yolk-sugar mixture before mixing in the mascarpone. After heating the egg yolk-sugar mixture over a double boiler, stick the bowl in the fridge for about 10 minutes to bring it back to room temperature. This will ensure the mixture stays thick once the mascarpone is mixed in.
- Do not whip the egg whites until the egg yolk mixture is finished. Whipped egg whites will begin to deflate and dry out if left out for more than a few minutes. To avoid this, wait until after you've mixed the mascarpone into the egg yolk mixture to whip the egg whites.
- Use a cookie scoop to portion the filing. To add an even amount of filling to each layer, use a cookie scoop. I used a 3 tablespoon scoop and added 5 scoops to each layer.
- Chill the cake overnight. To allow the rum & coffee to soak into the cake layers, and for the filling to thick up, I recommend chilling the cake overnight. But if you're in a rush, chill it for at least 4 hours.
Recipe FAQs
Dutch process cocoa powder is THE best cocoa powder for baking. Because it's neutralized with an alkalizing agent, it has a smoother flavor and creates the most fudgy and chocolatey baked goods! Black cocoa powder is similar to dutch process, but richer in flavor and darker in color. It is typically used in small amounts alongside another cocoa powder to enhance the color and flavor of the baked good. It smells like actual chocolate cake and is just magical to bake with! I always buy this King Arthur black cocoa powder.
Cakes may dome in the middle when they bake because the outside bakes faster than the center, so the center has more time to rise. This is not ideal for layer cakes, because it is a pain to have to trim away the top of the cake. The best way to ensure your cake layers bake up flat rather than doming is to use cake strips. Soak the cake strips in cold water before wrapping around the outside of the cake pan. This will ensure that the outside of the cake does not bake faster than the center, resulting in an evenly baked, flat cake.
Yes! You can absolutely leave out the rum, and just brush the cake layers with coffee.
I do not recommend it. I found that the alcohol curdled the mixture, making it grainy and too thin. If you'd like to up the rum flavor, you can always an extra tablespoon or two to the coffee!
This could be because the egg yolk mixture didn't cool down enough before the mascarpone was mixed in or the whipped egg whites were folded into the mixture too vigorously, causing them to deflate. Be sure to stick the egg yolk mixture in the fridge for 10 minutes before mixing in the cold mascarpone. And fold the whipped egg whites into the mixture very gently with a rubber spatula. Assemble the cake immediately. Do not let the filling sit out at room temperature.
Fridge: Store this cake in an airtight container in the refrigerator for up to 5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Chocolate Tiramisu Cake
Equipment
Ingredients
For the chocolate cake:
- 160 g (1 â…“ cups) all-purpose flour
- 125 g (½ cup + 2 tbsp) granulated sugar
- 21 g (¼ cup) dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 150 g (â…” cup) whole milk, room temp
- 100 g (½ cup) light tasting extra virgin olive oil
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 75 g (â…“ cup) freshly brewed hot coffee
For the tiramisu filling:
- 3 eggs, separated
- 150 g (¾ cup) granulated sugar, divided
- 340 g (1 ½ cup) mascarpone, cold
For assembly:
- 56 g (¼ cup) freshly brewed coffee, cooled
- 3 tablespoon rum
- Cocoa powder, for dusting
Instructions
For the chocolate cake:
- Preheat the oven to 350 degrees F. Grease and line a 9" square pan with parchment paper.
- Soak cake strips in ice cold water.*
- In a medium bowl, whisk together the flour, sugar, cocoa powders, espresso powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, oil, eggs, and vanilla.
- Add the dry ingredients to the wet, and whisk until just combined.
- Lastly, whisk in the hot coffee until fully combined.
- Pour the batter into the prepared square pan. Wrap the cake strips around the pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely in the pan.
- Remove the cake and use a serrated knife to cut the cake in half lengthwise, then each of those halves widthwise to create four rectangles measuring 4"x8" roughly. You may need to trim each rectangle even more to fit into your loaf pan.Â
For the tiramisu filling:
- In a large heat proof bowl, vigorously whisk together the egg yolks and half (75g) of the sugar until light in color and flows off of the whisk.
- Place the bowl over a small pot of simmering water. Frequently whisk the mixture for about 5 minutes or until the sugar has completely dissolved.
- Remove the bowl from the double boiler and place in the fridge to cool for about 10 minutes.
- Once cool, whisk in the cold mascarpone until fully combined. Set aside.
- In a medium heat proof bowl, whisk together the egg whites and remaining (75g) of sugar.
- Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F.
- Remove from heat and use an electric mixer to beat until stiff peaks form.
- Using a rubber spatula, gently fold the meringue into the egg yolk mascarpone mixture until just combined.
- Assemble the cake immediately.Â
For assembly:
- Line a pullman pan or 9x5 loaf pan with parchment paper, leaving the edges hanging over the sides for easy removal.
- In a mug or measuring cup, combine the cooled coffee and rum.
- Place the first cake layer into the pan and generously brush with the rum & coffee.
- Use a 3 tablespoon cookie scoop to add 5 scoops of the tiramisu filling, then spread into an even layer. Repeat this until all cake layers have been added.
- Brush the last cake layer with rum & coffee and top with the rest of the tiramisu filling.
- Loosely cover the pan and place in the fridge overnight.
- Just before serving the next day, remove the cake from the pan and generously sprinkle cocoa powder on top. Enjoy!
Notes
- Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
- Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl.
- Chill the egg yolk-sugar mixture before mixing in the mascarpone. After heating the egg yolk-sugar mixture over a double boiler, stick the bowl in the fridge for about 10 minutes to bring it back to room temperature. This will ensure the mixture stays thick once the mascarpone is mixed in.
- Do not whip the egg whites until the egg yolk mixture is finished. Whipped egg whites will begin to deflate and dry out if left out for more than a few minutes. To avoid this, wait until after you've mixed the mascarpone into the egg yolk mixture to whip the egg whites.
- Use a cookie scoop to portion the filing. To add an even amount of filling to each layer, use a cookie scoop. I used a 3 tablespoon scoop and added 5 scoops to each layer.
- Chill the cake overnight. To allow the rum & coffee to soak into the cake layers, and for the filling to thick up, I recommend chilling the cake overnight. But if you're in a rush, chill it for at least 4 hours.
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