Chocolate Tiramisu Layer Cake Recipe. A soft and fluffy chocolate cake, drizzled with a coffee mixture that keeps the cake moist and full of flavor. Filled with a creamy and delicious tiramisu frosting and decorated with chocolate-covered ladyfinger cookies. The perfect dessert for any special occasion!
Active time: 1 hour | Cook time: 15mins | Yield: 10-12 slices
Ingredients:
For the Cake:
- 2 Tbsp (28g) Unsalted Butter
- 1/3 cup (80ml) Milk
- 1 tsp (5ml) Vanilla Extract
- 1/4 cup (25g) Unsweetened Cocoa Powder
- 1 1/4 cups (155g) All-Purpose Flour
- 1 1/2 tsp (6g) Baking Powder
- 1/4 tsp (1g) Salt
- 3 Large Eggs at room temperature
- 2/3 cup (135g) Granulated Sugar
For the Coffee Mixture:
- 1/2 cup (120ml) Espresso or Strong Coffee, cold
- 3 Tbsp (45ml) Chocolate Liqueur (optional)
For the Frosting:
- 12oz (340g or 1 1/2 cups) Mascarpone or Cream Cheese, softened
- 1 cup (130g) Powdered Sugar
- 1 tsp (5ml) Vanilla Extract
- 1/4 cup (27g) Whole Milk Powder (it helps to stabilize the cream)
- 1 1/2 cups (360ml) Heavy Whipping Cream, cold (place it in the freezer for 30 minutes before using)
Decorations:
- Cocoa powder for dusting
- 7oz (200g) Store-Bough Ladyfinger Cookies (about 25)
- About 5oz (140g) Semi-Sweet or Milk Chocolate
- About 3oz (85g) White Chocolate
Video:
Directions:
For the Cake:
- Line the bottom of 3 round pans (8in or 20cm) with parchment paper. Set aside. Note: You can use just one 8-inch pan, but the cake will take longer to bake (about 25-30 minutes), and you will have to cut the cake into three rounds.
- In a medium bowl, place the butter and milk. Microwave for about 1 minute or until the butter melts completely.
- Add the vanilla and cocoa powder. The warmth of the mixture helps the cocoa powder to dissolve better.
- Set aside at room temperature until completely cool.
- In a medium bowl, place the flour, baking powder, and salt. Whisk to combine. Set aside.
- Preheat the oven to 350°F (180°C).
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for about 7 minutes until very light, fluffy, and pale yellow.
- Sift the dry ingredients over the whipped eggs in two additions, stirring gently after each addition. Do not use the mixer, just fold gently with a spatula or wire whisk, taking care not to deflate the eggs.
- Add the milk mixture, stirring gently until just combined. Some of the liquid may sink, so make sure to scrape the bottom of the bowl.
- Spread the batter evenly among the three prepared pans. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely at room temperature.
For the Coffee Mixture:
- In a small bowl, place the coffee and liqueur. Stir to combine. Set aside.
For the Frosting:
- In the bowl of an electric mixer fitted with the whisk attachment, place the mascarpone or cream cheese, powdered sugar, and vanilla. Beat on medium speed until smooth.
- Add the milk powder and start to beat at a low speed. While beating, slowly add the heavy cream. Turn to a medium-high speed, and beat for a few minutes until stiff peaks form.
- Fill a large piping bag, fitted with a 1A round tip.
Assembling:
- Place a cake layer on a cardboard round or directly onto a plate.
- Brush the coffee mixture over the cake using a pastry brush. Or you can use a spoon and pour the mixture evenly over the cake.
- Top with a layer of frosting, using the piping bag.
- Repeat with the remaining layers.
- Frost the cake with a thin layer of frosting. Just enough to make sure the ladyfinger cookies will stick to the sides of the cake.
- Pipe dollops of frosting all over the top of the cake.
- Sift an even layer of cocoa powder on top. Clean the plate or transfer the cake on the cardboard to a clean plate.
- Keep the cake refrigerated while making the decorations.
Decoration:
- Cut a tip of each ladyfinger cookie, making sure they are all the same size and a bit taller than the cake. Set aside.
- Melt the semi-sweet chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Couverture chocolate gets thinner than compound chocolate when melted. If your chocolate is too thick, add about 1 tsp of coconut oil and stir until it reaches a thinner consistency. Since the cake will be refrigerated, there is no need to temper the chocolate.
- Dip about 1in (2,5cm) of each cookie in melted chocolate. Place them on a baking sheet lined with parchment paper. Refrigerate until completely set.
- Melt the semi-sweet chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Since you cut the cookies tips, dip a few of these tips in the semi-sweet chocolate and drizzle white chocolate on top. Repeat the process dipping them in white chocolate and drizzle the dark chocolate on top. Place them on a baking sheet lined with parchment paper. Refrigerate until completely set.
- Place the prepared ladyfinger cookies all around the cake and decorate with the chocolate-covered cookie bites on top.
- Keep the cake refrigerated until serving time.
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No-Bake Mini Chocolate Cheesecakes
One-Bowl Cocoa Powder Brownies
Vanilla Chocolate Chip Muffins
