If you love tiramisù but want to try something special, you’re in the right place! Today I present a cocoa tiramisù cake: soft, creamy and indulgent, perfect for winning everyone over at the first bite. It consists of a cocoa sponge cake soaked with coffee and enriched with an irresistible tiramisù cream. A recipe that requires a bit of patience, but I assure you it’s worth it. You can make it in advance, let it rest in the fridge and serve it to your guests, or give it as a Father’s Day gift to make his day special with a dessert made with love. Below, let’s see together what you need to make our cocoa tiramisù cake:
Other coffee desserts recipes:
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 3 eggs
- 4.2 oz granulated sugar (about 120 g (≈ 1/2 cup))
- 3/4 cup all-purpose ("00") flour (about 90 g)
- 1/4 cup unsweetened cocoa powder (about 20 g (≈ 4 tbsp))
- a pinch of salt
- vanilla extract
- 1 1/4 cups espresso coffee (cold (300 ml))
- tsp (level) granulated sugar
- 1 tbsp Marsala wine or Amaretto liqueur (optional)
- 2 cups mascarpone cheese (about 450 g (≈ 16 oz))
- 1/2 cup heavy whipping cream (about 120 ml)
- 2 egg yolks
- 1 egg white
- 3 oz granulated sugar (about 80 g (≈ 3 oz))
- vanilla extract
- 1-2 tsp unsweetened cocoa powder (+ extra for dusting)
- 1 tbsp very strong espresso (or 1 tsp instant coffee dissolved in a little water)
Steps
To prepare this cocoa tiramisù cake, start with the sponge cake. In a bowl, beat the eggs well with the sugar and the vanilla extract until you obtain a light, voluminous and fluffy mixture. Then add the flour sifted together with the unsweetened cocoa powder and a pinch of salt, folding gently from the bottom up so as not to deflate the batter.
Pour the batter into an 8×8 in (20×20 cm) springform pan lined with parchment paper and bake at 356°F for about 30 minutes. Let cool completely, then cut the cake into two equal layers.
Prepare the soaking syrup by mixing the cold espresso with the sugar and, if desired, one tablespoon of Marsala or Amaretto liqueur.
Now move on to the tiramisù cream. Separate the yolks from the whites. Bring the sugar (80 g) and 25 ml of water to a boil in a small saucepan, reaching a temperature of 250°F (121°C).
Pour the hot syrup over both the yolks and the whites and whip them (separately) with electric beaters. Combine the two mixtures gently with a spatula, folding from the bottom up.
Whip the cold, well-drained mascarpone straight from the fridge. Add a little of the strong espresso or dissolved instant coffee and incorporate it gently into the egg mixture. To slightly deepen the color, add one or two teaspoons of sifted unsweetened cocoa powder.
Assemble the cake directly in the springform pan. Place the first sponge layer on the bottom, soak it well with the coffee syrup and spread half of the tiramisù cream on top. Cover with the second sponge layer, soak again with the coffee syrup and spread the remaining cream, smoothing it out. Put the leftover cream into a piping bag and keep it in the fridge for the final decoration.
Let the cake rest in the refrigerator for several hours so it firms up. Once well chilled, gently remove the pan ring. Pipe rosettes of the remaining cream around the edge of the cake and finish by dusting the surface with unsweetened cocoa powder.
The cocoa tiramisù cake is ready to be enjoyed!
Bon appétit… until the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
