Weigh out the ingredients


For the chocolate cake, you'll need flour, sugar, cocoa powder, baking powder, espresso powder, salt, milk, oil, eggs, vanilla, and hot coffee.

Weigh out the ingredients


For the tiramisu filling, you'll need eggs, mascarpone, sugar, coffee, rum, and cocoa powder.

In a medium bowl, whisk together the flour, sugar, cocoa powders, espresso powder, baking powder, and salt. Set aside.

Combine the dry ingredients


In a large bowl, whisk together the milk, oil, eggs, and vanilla. Add the dry ingredients to the wet, and whisk until just combined.

Combine wet ingredients; add dry


Lastly, whisk in the hot coffee until fully combined.

Mix in the hot coffee


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.

Bake 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" roughlyYou may need to trim each rectangle even more to fit into your loaf pan.

Cut the cake


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.

Make the tiramisu filling


Once cool, whisk in the cold mascarpone until fully combined. Set aside.

Whisk in the mascarpone


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.

Whip the egg whites & sugar


Using a rubber spatula, gently fold the meringue into the egg yolk mascarpone mixture until just combined. Assemble the cake immediately.

Fold in the whipped egg whites


Place the first cake layer into the pan and generously brush with the rum & coffee. Spread the tiramisu filling into an even layer. Repeat this with the rest of the layers. 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.

Assemble the cake


Just before serving the next day, remove the cake from the pan and generously sprinkle cocoa powder on top. Enjoy!