Why You’ll Love Tiramisu Chocolate Layer Cake Recipe

It’s a beautiful fusion of two iconic desserts.
Coffee lovers and chocolate fans will be equally delighted.
Each layer is soaked in a coffee-milk mixture, adding extra flavor and moisture.
The mascarpone cream is light, fluffy, and incredibly smooth.
Perfect for birthdays, holidays, or elegant dinner parties.
Can be made ahead to save time on the day of your event.
The ganache adds a luxurious, glossy finish.
No complicated decorating required—simple cocoa powder dusting looks stunning.
Customizable for adults or kids (alcohol optional).
Refrigerates well for a chilled, refreshing slice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake

plain flour
baking soda
baking powder
salt
vegetable oil
buttermilk
boiling water
instant coffee
vanilla bean paste
eggs
cocoa powder
caster sugar
brown sugar

For the Coffee Milk Soak

milk
caster sugar
instant coffee powder

For the Chocolate Ganache

dark chocolate
thickened cream

For the Espresso Mascarpone Cream

vanilla bean paste
cooled brewed coffee
mascarpone
thickened cream
icing sugar

To Decorate

cocoa powder (optional)

Directions

Prepare the ganache: Heat the cream just until steaming, pour over chopped dark chocolate, let sit, then stir until smooth. Cover and chill until thickened.
Make the chocolate cake: Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake pans. Sift dry ingredients together. In another bowl, mix eggs, oil, sugars, vanilla, and buttermilk. Dissolve coffee in boiling water and stir it in. Combine wet and dry ingredients, pour into pans, and bake for 30–35 minutes. Let cool.
Prepare the soak: Warm milk, dissolve sugar and instant coffee in it. Once cakes are slightly cooled, poke holes on top and pour the coffee soak evenly over each.
Make the mascarpone cream: Whip mascarpone, cream, vanilla, and sugar until light and fluffy. Blend in cooled coffee gently. Chill until ready to use.
Assemble the cake: Place one cake layer on a platter. Spread with half the ganache, then top with the second cake layer. Frost the top and sides with the mascarpone cream. Add remaining ganache to the top center or drizzle over.
Decorate: Use a piping bag to add swirls of cream, if desired. Dust with cocoa powder. Chill at least 1 hour before slicing.

Servings and timing

Servings: 10 slices
Prep time: 45 minutes
Bake time: 30–35 minutes
Chilling time: 2–3 hours total (ganache and assembled cake)

Variations

Use espresso or brewed coffee instead of instant coffee.
Add coffee liqueur or dark rum to the soak for an adult version.
Swap dark chocolate for milk chocolate in the ganache for a sweeter flavor.
Try dusting with chocolate shavings or grated white chocolate instead of cocoa.
Make mini layer cakes using small cake pans or rings.
Use a cream cheese-based frosting for a tangier twist.
Infuse the mascarpone cream with cinnamon or nutmeg for warmth.
Add a layer of crushed ladyfingers soaked in coffee for more traditional tiramisu flair.
Substitute gluten-free flour to make it celiac-friendly.
Omit the ganache for a lighter, creamier dessert.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 3–4 days.
Cake is best served chilled or brought slightly to room temperature.
Do not freeze the assembled cake, as mascarpone can separate.
Leftover slices can be kept individually wrapped.
Ganache and cake layers can be made a day in advance.
Mascarpone cream should be freshly whipped for best texture.
No reheating necessary—this is a chilled dessert.

FAQs

What makes this cake “tiramisu” inspired?

It combines coffee-soaked layers and mascarpone cream, two key elements of classic tiramisu.

Can I make this cake without coffee?

Yes, but it will lose the tiramisu essence. You can substitute with hot chocolate or a coffee-flavored syrup if you prefer less caffeine.

Is this cake too sweet?

The balance of bitter cocoa, dark chocolate, and creamy mascarpone makes it rich but not overly sweet.

What kind of chocolate is best for ganache?

Use high-quality dark chocolate (around 60–70% cocoa) for the best flavor and consistency.

Can I make this cake a day ahead?

Absolutely. It tastes even better after resting overnight in the fridge.

Can I use cream cheese instead of mascarpone?

Yes, but the texture and flavor will differ. Use full-fat cream cheese and slightly adjust the sweetness.

How do I keep the cake from becoming soggy?

Be sure not to oversoak the layers. Use just enough coffee milk to moisten without drenching.

Do I need a mixer for this recipe?

A hand or stand mixer is helpful for whipping the mascarpone cream but not required for the rest.

Can I make this in a sheet pan instead of layers?

Yes, you can bake it in a rectangular pan and frost the top like a sheet cake.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Conclusion

The Tiramisu Chocolate Layer Cake is a luxurious and flavorful dessert that delivers the bold taste of coffee, the richness of chocolate, and the creaminess of mascarpone in every slice. Whether for a celebration or a cozy dinner, this cake is sure to impress anyone lucky enough to try it.

Tiramisu Chocolate Layer Cake

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A rich and decadent Tiramisu Chocolate Layer Cake combining the classic flavors of tiramisu with moist chocolate cake layers, mascarpone frosting, and a touch of espresso.

Author: Emily
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (includes chilling)
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Prepare the chocolate cake mix according to package instructions and divide into two round cake pans. Bake and let cool completely.
In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Mix the brewed espresso with the coffee liqueur (if using).
Place one cake layer on a serving plate. Brush with half of the coffee mixture.
Spread half of the mascarpone cream over the first cake layer.
Place the second cake layer on top, brush with the remaining coffee mixture, and spread the remaining mascarpone cream evenly.
Dust the top with cocoa powder and garnish with chocolate shavings if desired.
Chill in the refrigerator for at least 1 hour before serving.

Notes

Ensure the cake is fully cooled before assembling to prevent the cream from melting.
For a non-alcoholic version, skip the coffee liqueur.
Best served chilled.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 290mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg